Imbc Or Smbc?

Decorating By LoveMeSomeCake615 Updated 11 Sep 2010 , 2:52am by LoveMeSomeCake615

LoveMeSomeCake615 Posted 11 Sep 2010 , 2:33am
post #1 of 6

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! icon_smile.gif

5 replies
icer101 Posted 11 Sep 2010 , 2:41am
post #2 of 6

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

LoveMeSomeCake615 Posted 11 Sep 2010 , 2:45am
post #3 of 6

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?

crumbcake Posted 11 Sep 2010 , 2:48am
post #4 of 6

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.

crumbcake Posted 11 Sep 2010 , 2:50am
post #5 of 6

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.

LoveMeSomeCake615 Posted 11 Sep 2010 , 2:52am
post #6 of 6

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! icon_smile.gif

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