Which one do you prefer? I am new to these types of buttercream, so I wanted some opinions from people who have used them a lot. TIA!
Hi, they both taste the same. You make each one different . smbc is easier to make(i think). I make both . I do believe that imbc is more stable. Maybe it depends on the day. lol
Thanks! I think I have read that you can use the pasteurized dried egg whites in both of these instead of the fresh ones. Is this true?
Yes, you can, I always use it for the SWBC icing I make. It' convient to have around when you need it, and I feel safer (food wise) using it.
UPS! I need to pay closer attention , I did not see you meant the DRIED
egg whites, I always use the liquid egg whites. I have not tried the dried.
Oh, hehe, sorry I meant liquid egg whites! I thought I had read on another thread that you could use those b/c they are less risky. Thanks for the reply!