Which one is better to use in warm climate 90º or so?

What do you guys do to customize the recipes? Any suggestions

I have a lady that does not want shortening in the icing.

Also, she wants a chocolate cake that calls for melted chocolate in the mix??? I use the chocolate cake from WBH. Anyone have a recipe for a tried and true chocolate cake recipe with melted chocolate?


TIA, Jessica

What is FVBC?

Theresa

Im curious myself.....the WBH chocolate recipie is all that I use though.

I use a recipe that has both melted chocolate and cocoa powder. It is amazingly good- so fudge-y, chocolate-y, delicious!

http://www.epicurious.com/recipes/food/views/DOUBLE-CHOCOLATE-LAYER-CAKE-101275

Is FVBC French Vanilla Buttercream?

Hi guys,

Sorry about the confusion. Yes, FVBC is French Vanilla Butter Cream and IMBC is Italian Meringue
Buttercream.

The cake is baked so I am more concerned about the icing. I think I'll give the IMBC a try...

seagoat -

Hummm, Now you have me curious.

Here in the US, French Vanilla Buttercreme is usually a flavor, not a type of icing.

Are you referring to the buttercreme icing which is made with egg yolks instead of egg whites?

Theresa

If you are considering French Buttercream (made with egg yolks, sugar syrup, and butter) vs. Italian Meringue Buttercream (made with egg whites, sugar syrup, and butter) then go with the IMBC.. it's more stable than french buttercream.

FBC is really good though.. very rich and very yellow in color.

I have a recipe here from Toba's book for the FVBC that is cooked white sugar/milk/flour mix (then cooled) and added to butter/whipped cream. I have tried it before, taste great but doesn't really hold the color.

I used IMBC. I need more flavoring...I'm out! As long as it holds up in hot weather...I'll start using this icing instead.

seagoat -

I am familiar with that icing by another name - Mary Kay icing. I love it, because it reminds me of the vanilla filling used in Drake's Snack Cakes, which are prominent where I grew up in New York City, but hard to find here in PA.

Seeing that you are in Costa Rica, and much closer to the equator, I am surprised to read that you used any meringue buttercream, since the base is butter. But then again, they might not sell vegetable shortening down there.

Did the IMBC hold up for you? Did you decorate and make flowers with it, or just use it as a base and border icing? Which recipe did you use?

I am curious to hear how well it worked for you. I have a friend in Guatemala who has a devil of a time getting icing to work for her.

Thanks in advance -

Theresa

Playing with sugar,

I used Shirleys in the recipe section. Today wasn't so hot, I was able to get by. I usually use the shortening base but this customer wanted only butter. The powered sugar we get here is pretty grainy and not even sure if it's cane sugar or beet sugar. I would love to use an icing that 1) uses regular sugar 2) taste great! I have tried soo many recipes and find I don't really like any of them. I bought creme boquet flavoring, but to me it's taste too much like chemicals. I have the same problem with Butter flavoring. I do like orange emusion, but now I'm out and have to wait til someone comes down from the states.

Sorry to ramble, I saw your web site the other day! Great idea. If you have any suggestions on icings...please feel free to let me know.

Jessica

mjballinger

If you add orange emulsion and vanilla it's sooo good. I think it would work great in cooler conditions. I am usually between 80-100 here and it didn't work for me. Yes, you could use it as a base and it pipes well.

Good luck on your hernia removal!

So you made IMBC with powdered sugar? How in the heck did you do that?? I use SMBC exclusively and it tastes great and uses regular sugar.

A little off topic here but can anyone tell me how long you can leave IMBC at room temp. and it still be good?