Converting Imbc To Smbc??

Decorating By thecakebox Updated 2 May 2008 , 7:21pm by thecakebox

thecakebox Posted 1 May 2008 , 10:28pm
post #1 of 5

Is it possible to change the method and cook a recipe written to use the italian method to the swiss method? Has anyone any experience with this? I have a couple recipes that are meant to be italian and I hate the whole sugar syrup thing so I would love to make them the swiss way, TIA!

4 replies
likitiki Posted 2 May 2008 , 2:29pm
post #2 of 5

I do not know myself, but have had this same question before. I know that maybe somebody else can help. Just wanted you to know that you are not alone!

aswartzw Posted 2 May 2008 , 4:00pm
post #3 of 5

Basically the 2 are the same so why not just switch to SMBC if you dislike the syrup method of IMBC? Any substitutions for IMBC/SMBC are interchangeable.

thecakebox Posted 2 May 2008 , 7:20pm
post #4 of 5

That's what I figured, but I wanted expert advice since the recipe calls for some expensive liqueur and I didn't want to waste even half a batch! Oh well, I will try it this weekend and let you know if it worked or not icon_smile.gif

thecakebox Posted 2 May 2008 , 7:21pm
post #5 of 5

sorry, double post icon_smile.gif

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