Can someone explain what the difference in the two of these is?
I'm making an anniversary cake for this weekend and I'd like to try either one of these, but I'm not sure what the difference is. It's just going to be a BC covered cake, but I'm not terribly happy with my BC these days and was hoping to try something a little different. The cake will basically be decorated with swags and that's it. Is this a good choice for doing this?
Also is there an IMBC or SMBC recipe that doesn't use egg whites? I'd rather it not have uncooked whites in it. Thanks!
They both use egg whites, I think thats what makes them "meringue" I'm not sure on this, but because you are adding hot (235 degrees) cooked sugar directly to the egg whites, I think that helps to cook them a little.
I do not know the difference, but I use IMBC and very much like it. It's smoother than American Powdered Sugar buttercreams, and way easier to frost a cake with. I like the taste better also.
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