I have seen recipes for IMBC, crusting BC, SMBC, Crisco based BC, etc,etc,etc. My head is swimming with it all! What is everyones favorite and why? I appreciate comments on the level of sweetness, versatility and how well they hold up to heat. thanks in advance!
Everything you ever wanted to know about the meringue b/c's:
Hmm i havnt tried everything yet, but i plan to eventually! lol for the most part ive made imbc and regular buttercreme. next on my list tho is smbc. The Imbc has a very rich, smooth velvety texture. its not very sweet and tends to taste a little buttery. I dont really use imbc for most things but it makes a heavenly choclate frosting which is even good as a filling because its not to sweet. I use a lightly crusting buttercream for my cupcakes and cakes. it seems to be what most ppl are used to around here so they prefer it. i feel like if i whip it extra the taste tends to be a little less sweet, but in general this is a very sweet frosting. well i hope this helped!