I have made American buttercream many times. I have tried several different recipes and I know that most of them crust, and they're pretty much extremely sweet (what most people expect with buttercream). My next batch of buttercream will be my first go at Sugarshack's recipe/method.

I have not tried any of the meringue buttercreams, and don't really know much about them - except that they don't crust and aren't as sweet. Can somebody educate me on the differences between SMBC, IMBC and FMBC as far a taste, texture, ease (or lack there-of) of preparation and decorating possibilities are concerned? Any information would be appreciated - I would love to have more options!

Anyone want to take a stab at this? Anyone?

3D, I'm wondering the same thing. I've never made smbc or imbc, but would like to try it on the next birthday that rolls around. I'm curious about the creamy whipped buttercream. I've not heard anyone mention it. Wonder if it's any good?

Bev

Oh, and I'm also interested in trying the french buttercream. All I've tried (on decorated cakes) is the Wilton Class Buttercream and Buttercream Dream. I would like to expand a little!

Bev

Nobody wants to give this a shot?

How about those that use meringue butercreams... Which one do you use? What do you like about it? And dislike? What kinds of things can you do with decoration and what can't you do?

TIA!

Info on the different meringue b/c's:

http://cakecentral.com/cake-decorating-ftopict-137351-.html

Duff's FMBC:

http://cakecentral.com/cake-decorating-ftopict-234631-.html

IMBC and egg white safety info:

http://cakecentral.com/cake-decorating-ftopict-137101-.html

Making SMBC:

http://cakecentral.com/cake-decorating-ftopict-594605-.html

Love SMBC:

http://cakecentral.com/cake-decorating-ftopict-590778-.html

SMBC vs. IMBC:

http://cakecentral.com/cake-decorating-ftopict-592647-.html

IMBC advice:

http://cakecentral.com/cake-decorating-ftopict-589574-.html

I love IMBC:

http://cakecentral.com/cake-decorating-ftopict-581547-.html

HTH
 

wow that is wonderful info.

thanks so much for sharing.

Yay, the link-master has appeared, LOL! Thank you, thank you.

(And I drool every time I see your David D. icon - he's even yummier than cake )

You're both very welcome.

Sorry about the edits, but I had to post what I had before MSN closed all my open windows (in response to some error).

...can't wait until July 25 for the new X-Files movie!

5 types of buttercreams-

American (simple) Buttercream- uses 10x sugar and often shortening instead of butter

German (fondant type) contains equal parts butter and fondant, is very smooth, rich and dense

Swiss- made fromSwiss meringue/butter

Italian- made from an Italian meringue/butter

French- made with egg yolks/butter/sugar and is very rich and yellow in color

There isn't a recipe for German as it's just a 1:1 ratio of fondant and butter plus flavoring to reach the desired taste. If you want 2 pounds of German buttercream you would mix 1 pound of butter with 1 pound of fondant and add your flavoring.

The only recipe link you posted that I'm familiar with is the flour frosting... one bakery I worked in ocassionally used it when someone didn't want a really sweet frosting or whipped cream. I personally have a super sweet tooth so it's not my preferred icing.

The German fondant type is based on poured fondant that has been cooked, not rolled fondant. The formula we used in class was 6 lbs sugar, 1 lb 8 oz water, 1 lb 2 oz glucose. Moisten a marble slab with water, set up steel bars to frame it. Bring the sugar and water to a boil cook to 225 degrees. Stir in warmed glucose and continue to boil the syrup until it reaches 240. Pour out onto the marble and sprinkle with water, allow to cool to 110 degrees. At that temperature you start turning it from the edges, scraping under and folding with a bench scraper. Once it begins to turn white and solidifies a bit it can be put in a mixer with a paddle until it cools.

I've never heard of the pastry cream/German type.. but I bookmarked a couple of the links you gave... It sounds wonderful!

Ahhh, poured fondant.... I never thought of that.

Thanks so much for clarifying, and for sharing your recipe.

It's always great to have more frosting choices.

i really like the buttercream dream (i actually made this by accident and added an extra stick of butter). the salt, for me, really balanced that sometimes too sweet buttercream flavor. I have made italian meringue buttercream, but I don't think i put enough flavoring/extract in it- it tasted too much like buttery sugar (i know that sounds ridiculous since that's what it is, but I have read on some of the threads that you need to add a significant amount of flavoring). I always enjoy a whipped ganache too, they are always so yummy!

Love it, I need to look into all of those links.

JanH, you forgot this great thread "IMBC Photos for Inspiration" - it's all about decorating with IMBC and has great tips on how to get it smooth from ShirleyW and Antonia74. http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=0

Sheesh, slacker.

Does the hot liquid pasturize the egg whites in IMBC?

Ceshell........thank you. That always makes me nervous, because it is mostly kids that eat my cake. I'd rather be safe than sorry.

My German Buttercream uses confectioner's sugar, butter, high-ratio shortening, cooled pastry cream and vanilla. Obviously, it can be flavored any number of ways, but this is the base.

Because of the pastry cream in the buttercream, I have always told customers to keep the cake refrigerated. Although I have never had anyone become ill from it, I have wondered from time to time if I should stop using it altogether, just in case someone would forget to refrigerate the cake.

Does anyone else have much experience with this icing? Am I wrong to think it needs to stay in the refrigerator?

JanH you always know so much. I love smart people.

egad Bethkay, that sounds positively amazing...pasty cream buttercream! Yum! Due to the pastry cream I think you are correct to require that it be kept refrigerated. I don't think you should discontinue it "in case" they don't remember to refrigerate. As long as you tell them it needs to stay in the fridge, they will keep it there. Just like cakes with whipped cream toppings, custard filling, etc. Of course it wouldn't hurt to have a backup plan for cakes that you know simply won't be able to be refrigerated. But...did I say...yum!

This is a great thread. I want to expand my icing varieties as well. Thanks everyone!

Sorry I have nothing to add, but the only way I know to save this info in to post a reply, then I comes up through my email. Sorry, computer idiot here!!!

hi,
i am new to cake central and new to the whole forum concept, so please forgive me if i do this wrong!
i do not like the texture of the american buttercreams and i avoid italian meringue buttercream because the heat of the syrup does not render the raw eggs safe (too much of the heat is absorbed by the bowl). i love swiss meringue buttercream for both it's wonderful taste and the fact that is both an elegant and safe buttercream. it is never overly sweet and both kids and adults love it. it easily accepts flavoring. i use a candy thermometer to make sure the eggs and sugar reach 140 degrees before you begin whipping them (place the eggs and sugar in your metal mixing bowl placed in simmering water). the only downside is that it usually is not stiff enough to make flowers.