Sorry for the ignorance, but can someone please tell me what imbc, smbc are? Also, I've seen posts about how the meringue is better beause it doens't crust, or maybe not as much sugar? I haven't been here in a while and when I came across this I felt totally lost.
I appreciate the info!
Have a great day!
IMBC = Italian Meringue Buttercream
SMBC = Swiss Meringue Buttercream
They are both the same, taste-wise. Generally not as sweet as American (powdered sugar based) buttercreams. They do not crust (because of the absence of powdered sugar/starch), and are very smooth. Italian is made by cooking sugar to soft ball stage and pouring it into whipping egg whites, whipping the meringue until cool, then adding butter. Swiss is made by cooking the egg whites and sugar together over a bain marie to 160 degrees, then whipping to peaks/until cool, and incorporating the butter. You can then flavor either however you wish.
thanks so much for the info!
Here's a thread with personal opinions on the different meringue b/c's and other frostings: