Ok so there is no ABCD, but I was just wondering which bc recipe people prefered and what the major difference is? I have been trying different recipies, but have yet to try one that you cook any of the ingredients. Thanks for any advice you can offer!

I prefer IMBC. It's a little more stable than SMBC (but the taste and handling are identical, so I do use SMBC sometimes). I love the taste, I love how it takes flavor, and it smooths like a dream.

I'm a newbie here and not up to date with some of the lingo. Could you please let me know what IMBC and SMBC are. I know BC is buttercream but now the IM/SM. Thanks for your help.

Italian meringue buttercream and Swiss meringue buttercream

i know there's a link somewhere out there for "definitions" of all the little abbreviations. i will see if i can find it for you

Here's a link to the list of acronyms that are used.

http://www.cakecentral.com/cake-decorating-ftopict-2926.html

Personally I use Sugarshack's or Indydebi's both taste wonder and are quite smooth.

found it
[/url]http://cakecentral.com/cake-decorating-ftopict-2926.html[url][/url]

Thanks all for the help and the links. I'm going to start brushing up right now. LOL

One more question.. can you still pipe stuff ie flowers etc with IMBC?

i use italian meringue sometimes.
i just wanted to post because i thought the title was hilarious! when i first started on here, i had no clue what people were talking about...actually it still happens from time to time! good luck!