Smbc Vs. Imbc

Decorating By Adevag Updated 7 Nov 2009 , 3:20pm by MissyShay

Adevag Posted 4 Nov 2009 , 9:40pm
post #1 of 20

As far as ingredients, there is not much difference between SMBC and IMBC. I have never tried either of them so I am coming here to CC for some advice. What is the difference in the results of the butter creams? Does the syrup in the IMBC make a big difference? It seems like the SMBC is the most popular here on CC. Can you add flavorings to each of them?

19 replies
MissyShay Posted 4 Nov 2009 , 10:01pm
post #2 of 20

I have never tired the SMBC, but i love the imbc. The hot syrup cooks the egg whites so you don't have to worry about getting sick, it is a little tricky at first to make, but once you get it down it is great. It tastes awesome! The only thing, is that it is not as easy to smooth down bumps or "twirlys" lie with regular buttercream, because it never crusts - which is good for serving - but not easy for decorating. And you have to keep the cake in the fridge as long as possible or the butter part starts melting.
Missy

Adevag Posted 4 Nov 2009 , 10:15pm
post #3 of 20

Can I use SMBC or IMBC under fondant?

prterrell Posted 5 Nov 2009 , 1:32am
post #4 of 20

Dang MissyShay, how hot is your house? I live in GEORGIA and leave IMBC iced cakes out all of the time. Even the cake I had at an Easter picnic stood up to the heat!

I find IMBC much much much much much easier to smooth than crusting buttercreams. You almost don't have to do anything to it, it glides on so silky smooth. I just go over the cake with my bowl scraper and voila! smooth icing. icon_biggrin.gif

To answer the OP's question, there's not really a big difference between IMBC and SMBC, it really comes down to which cooking method you prefer. I was already comfortable with the sugar syrup as I had made Italian meringue itself many times before (it's a delicious icing all on it's own, almost tastes like marshmallow fluff), so making IMBC was a natural fit for me.

Adevag, both can be used under fondant.

Adevag Posted 5 Nov 2009 , 3:59am
post #5 of 20

Thank you for all the help. I am so excited to try these in the next coming days. Have not decided which one yet...

Motta Posted 5 Nov 2009 , 4:05am
post #6 of 20

Anyone know how to make SMBC taste less like a stick of butter? Adding more vanilla just slightly masks it for me. I heard someone say that whipping it a long time might help? Any advice?

ceshell Posted 5 Nov 2009 , 6:39am
post #7 of 20

I love referring people to this thread http://www.cakecentral.com/cake-decorating-ftopict-404613-.html for great info on decorating with IMBC and also p2 (or is it 3?) has amazing smoothing tips that work like a charm.

I personally find it easier to make than SMBC; I always manage to scramble the eggs in SMBC. I use the Cake Bible/Mousseline Buttercream recipe, it's super easy.

I think the buttery thing is just a matter of personal preference. I love it with 2-3 TBSP vanilla (not TSP) but some still find it too buttery. You can always add in some chocolate to turn it into chocolate IMBC. Silky smooth and far less buttery.

Jeep_girl816 Posted 5 Nov 2009 , 6:57am
post #8 of 20

IMBC is heaven. I could just eat it with a spoon. Pretty easy to make too, just quite a few steps, never tried SMBC, after my first batch of IMBC I was hooked forever!

Elise87 Posted 5 Nov 2009 , 7:06am
post #9 of 20

IMBC when i made it tasted not so much like a stick of butter but more like rich cream....anyone else? Is that how it's suppose to taste? If i wanted to use it plainish I got told to add more vanilla but i see that making it taste like vanilla cream lol

casmom Posted 5 Nov 2009 , 7:22am
post #10 of 20

I tried making IMBC a couple times but it wasn't successful. I only have a hand held mixer. Now I'm curious, do you need KA mixer to make them?? What about buttercream / RI?? I tried making those too and they didn't come out right. My instructor said that they have too much air even though I didn't move my hand around that much. And I haven't made them for a while now because I don't want to throw them away like the last time I did.

prterrell Posted 5 Nov 2009 , 6:58pm
post #11 of 20

motta: make sure you use UNSALTED butter.

Elise87: Yes, IMBC does taste sort of like a rich cream, rich buttery cream.

casmon: I've made IMBC using my handheld KA, but it is much easier and faster using the stand mixer. If you are doing it using the hand mixer, stick the bowl of meringue in an ice water bath as you whip it to help cool it down faster. It needs to be just barely warm when you start adding the butter. I can't answer your other question ("What about buttercream/RI?") because I don't understand what you are asking. IMBC IS butercream. RI is an entirely different icing all-together. As for too much air...not following what you mean by that.

Motta Posted 5 Nov 2009 , 8:39pm
post #12 of 20

Oh yes, I use unsalted butter. I think I better re-try the recipe....been a long time now.

I have made the Mousseline Buttercream from Cake Bible too. It's the only one my Dad liked, EVER.

dailey Posted 5 Nov 2009 , 8:46pm
post #13 of 20
Quote:
Originally Posted by MissyShay

I have never tired the SMBC, but i love the imbc. The hot syrup cooks the egg whites so you don't have to worry about getting sick, it is a little tricky at first to make, but once you get it down it is great. It tastes awesome! The only thing, is that it is not as easy to smooth down bumps or "twirlys" lie with regular buttercream, because it never crusts - which is good for serving - but not easy for decorating. And you have to keep the cake in the fridge as long as possible or the butter part starts melting.
Missy




the egg whites get cooked too with the smbc. i always heat mine to 160.

as far as the butter melting, that is *not* suppose to happen. perhaps you need to try a different recipe? lastly, smbc is much *easier* to smooth then crusting, well for me anyways : )

MissyShay Posted 6 Nov 2009 , 5:11pm
post #14 of 20

Make sure your mixer is on high as you add the hot sugar syrup and keep mixing and your eggs will not scramble. A stand mixer is definitely easier. I have a cuisinart which I prefer to the KA, but that is just a preference - it has a bigger bowl and more horse power.
After I mix the IMBC for ten minutes, I put the bowl in the fridge for ten minutes and it works better because I don't have to worry about the butter becoming slush and curdling too much. Whipping it longer at the end definitely helps it to be smoother, and tastes better.
I live in north TX, where it gets over 105 and we have a high humidity, so it does get pretty hot. Running it from the house to wherever I am taking it is scary and I just pray the entire way that it does not melt much. I have to refrigerate it for a least an hour before I leave or I will have mush when I get there. It is suppoesd to get up to 80 today and it is Nov. 6! icon_biggrin.gif

casmom Posted 7 Nov 2009 , 12:43pm
post #15 of 20

@prterrell: Thank you for your input. I will certainly try to whip it in an ice water bath to help it cool faster. Last time I did it, it took me almost 40 mins to get it warm. My wrist did not thank me at all. icon_razz.gif

I made a batch of buttercream (not IMBC). I guess it's the American BC, the one with almost a pound of confectioner's sugar. There are a LOT of holes in both the BC that when I tried to make roses out of them, the edges weren't smooth (sharp edges). I thought it needed more water, and then the roses couldn't stand on its own.

When I asked the other students at the Wilton class that has a very smooth BC, they all said that they use stand KA mixer to make their BC. And for those who don't have a stand KA, their BC came out exactly like mine. I was just wondering if that what makes the outcome totally different in texture.

I'll try to post a picture so that you can see how it looked like. Thank you.

PS: I have to post it later since I couldn't find my cell right now. I'll do it once I found it. =D[/quote]

metria Posted 7 Nov 2009 , 1:14pm
post #16 of 20

I've made the Wilton BC in a KA and it not come out smooth for roses. But maybe that was because it was the 1/2 c butter + 1/2 c shortening recipe. I haven't tried just using 1 c shortening.

I'm becoming a big IMBC fan. It's a lot of work, but oh so worth it. My husband does however hate the sound of the KA whipping for so long! The night before last he yelled "When will it end?!?"

casmom Posted 7 Nov 2009 , 2:00pm
post #17 of 20

@Metria: icon_lol.gificon_lol.gificon_lol.gif Your husband is so funny. I personally like IMBC too but it's just that 1 reason that I haven't made a lot of them lately. I don't want my mixer to burn out. It already happened once when I just started mixing to make a cake, so I had to whip it by hand. Not cool! I also have to stop once in a while when I'm making IMBC because the back of the mixer would get hot. Still saving up money so I can buy myself a stand KA mixer. thumbs_up.gif

cib Posted 7 Nov 2009 , 2:13pm
post #18 of 20

Adeveg. I have used nothing but IMBC for years and it's never failed me. Every bride who ever has tasted it is amazed at how smooth/creamy and not sweet the taste is. You can cut down some of the buttery taste by subbing some white marg for your butter. Like prterrell said, it must be unsalted butter. Salted changes the taste and texture. I cool my bc down in just a few minutes by running ice cubes on the surface of the bowl while it's beating. Cools down in under 5 min. I tried the KA water bath thing. Blech! Too much work. This is much quicker. Messy but quicker. And smooths like a dream. You'll love it.

wrightway777 Posted 7 Nov 2009 , 3:11pm
post #19 of 20
Quote:
Originally Posted by ceshell

I love referring people to this thread http://www.cakecentral.com/cake-decorating-ftopict-404613-.html for great info on decorating with IMBC and also p2 (or is it 3?) has amazing smoothing tips that work like a charm.

I personally find it easier to make than SMBC; I always manage to scramble the eggs in SMBC. I use the Cake Bible/Mousseline Buttercream recipe, it's super easy.

I think the buttery thing is just a matter of personal preference. I love it with 2-3 TBSP vanilla (not TSP) but some still find it too buttery. You can always add in some chocolate to turn it into chocolate IMBC. Silky smooth and far less buttery.




You have sparked my interest to make the mousseline. I just grabbed the book off the shelf and noticed that it has a gran marnier version...I bet its divine.

If anyone is a little shy about making a SMBC you could always try Tish Boyle's version (found in her book, The Cake Book, pg 332). She has a different approach vs. the classic french sugar syrup that you may find surprising. She gives a chocolate and orange variation as well. My absolute fave from that book is the Caramel Espresso BC (pg 32icon_cool.gif. Its a french style recipe using brown sugar instead of white. It is so incredible!!!!
I make pg 326, Silky Chocolate BC all the time, its great! The KA can make 2x recipe at a time. If $40 is steep for anyone's budget for the book, I originally got it through www.thegoodcook.com awesome bookclub.

Of course Toba Garrett's French Vanilla BC, pg 137 of the Well Decorated Cake book, is fantastic. It starts out with a custard base - no need for a thermometer on this one. One important fact, she is 100% right when she says that it looks like cottage cheese in the middle of mixing, don't fret it comes together. The KA can make 2X the recipe easy. Tip: Fine sieve the flour and salt (use popcorn fine salt) together before whisking into the recipe.

MissyShay Posted 7 Nov 2009 , 3:20pm
post #20 of 20

When I started taking wilton classes I had to go buy a stand mixer also, it does mae a difference. I never use the stiff frosting for regular bc, because it is too stiff. i always use the med. consistency for my flowers, even roses. On the regular bc, mae sure that you do not beat it too long or too fast, or you will have bubbles, and your frosting will loo lie the caes at the wm bakery.

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