I have an order for a cake that has a "meringue buttercream" icing, they did not specify which one - I don't use this type of icing, so I was wondering if those of you who do use it, would you mind telling me which one do you prefer, and what is the reasoning for your decision? Thanks!

SMBC. Perhaps only because I haven't mustered up the willpower to try IMBC. I hear it holds up a bit better. One of these days I'll try it!

I prefer IM. It seems to be more velvety to me. Keep in mind though there are 1000s of different recipes of each.

Mike

i love them both. i do think that imbc is sturdier. the wbh recipe ,for imbc ,is my favorite. hth

Would either of you mind sharing which recipes are your favorites? I have looked at the ones here in the recipe section, and online, they all seem very similar, just varying the amounts of the ingredients?

No prob it will have to be early in the morning though.

Mike

Is the reason you think the IMBC is more stable because the sugar syrup is cooked to 240 versus the SMBC only going to 160? I like the idea of more stability.

(thanks Mike, I appreciate it)

hi, i will also get back with you tonite. i have to go to work right now. i just checked back on the site. i do think , it is the difference in the way it is cooked. but i don,t know that. again, i like them both for their taste also.will get back tonite.

Thanks icer! I appreciate it.

I use SMBC because I think it's easier to make, and it has always held up for me just fine. I like this recipe from The Well Dressed Cake: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

In case you don't already know, it's very important to use unsalted butter -- otherwise it ends up tasting like lightly sweetened butter instead of icing.

Let us know how you like it -- I wouldn't be surprised but what we have another SMBC/IMBC convert in the making.

IMBC, cause I think it gives a stiffer butterceam. But I just used the Well Dressed Cake's recipe for SMBC and I think it gave the same results.

OK - I have made the first one (icer101 reccommended), YUM! My DH is in love with it. I used Meijer brand unsalted butter, and the color of the icing is really yellowish. Is there a way to tone that down? (other brands of butter that may not be as yellow?) It smoothed perfectly with a hot spatula - just like silk.

I am going to try the other recipe that Mike sent too, just to see how it turns out for me.

I now see why cakes iced with this need to go to the frig for a while before fondant. It is so delicate and soft. I love how it melts in your mouth!

Thanks for the help folks!

Yesssss...a convert!

If you beat the butter it will turn whitish.

Mike

Mike, I am new to this, please help me understand.....for some reason, I was thinking if you OVER beat this, it will break down? Approximately how long do I leave it beating, (I made this in the KA 6 qt. PRO) and do I keep it at the med. high speed the whole time?

OK, I was thinking that was about how long I mixed the recipe I just did. I didn't set a timer, but I am pretty good at guessing times. It may be that your recipe will be a whiter color too when it is done. I will try it and see! Thanks again.