Buttercream Types

Decorating By LourdesG Updated 13 Oct 2010 , 5:59pm by sweetmonkeycheese

LourdesG Posted 11 Oct 2010 , 4:02pm
post #1 of 9

Hi. I'm interested in learning as much as possible about SMBC or IMBC. I definitely prefer them over American BC, but, can I use these to pipe flowers, trim as I learned in Wilton course. What limitations do I have with SM or IMBC? Thanks.

8 replies
sweetmonkeycheese Posted 11 Oct 2010 , 5:34pm
post #2 of 9

Good question, I hope someone answers you, I'd like to know that stuff too. I wish the recipes had a lil standardize survay at the end for the recipe poster to fill-in questiongs like, crustable, stackables, ect so ppl did not have to ask.

imagenthatnj Posted 11 Oct 2010 , 5:43pm
post #3 of 9

It's been discussed previously. Here are a few threads.


http://cakecentral.com/cake-decorating-ftopicp-6826410.html

http://cakecentral.com/cake-decorating-ftopic-616371-0-days0-orderasc-.html

http://cakecentral.com/cake-decorating-ftopicp-5291353.html

http://cakecentral.com/cake-decorating-ftopict-636400-.html

http://www.flickr.com/groups/cupcakestakethecake/discuss/72157606764638094/

I've piped with it and everything has been fine, but I haven't read all the entries on those threads yet. IMBC is a very stable meringue and I've seen it melting in the summer but only when it's right under the sun.

sweetmonkeycheese Posted 11 Oct 2010 , 8:19pm
post #4 of 9

Thanks

divinecc Posted 11 Oct 2010 , 8:35pm
post #5 of 9
Quote:
Originally Posted by sweetmonkeycheese

Good question, I hope someone answers you, I'd like to know that stuff too. I wish the recipes had a lil standardize survay at the end for the recipe poster to fill-in questiongs like, crustable, stackables, ect so ppl did not have to ask.




I absolutely LOVE that idea!

sweetmonkeycheese Posted 11 Oct 2010 , 11:05pm
post #6 of 9

What can I say... I am brilliant! Not brilliant enough to know what the heck I am doing w/ cakes yet, but still brilliant!

divinecc Posted 12 Oct 2010 , 3:28pm
post #7 of 9

heehee, I am always asking q's too! That's the only way to get better

luddroth Posted 12 Oct 2010 , 3:52pm
post #8 of 9

Both IMBC and SMBC can be piped, but because they are softer than a crisco-based buttercream, they will not hold up as well in a warm room, and they tend to soften in a piping bag under the warmth of your hand. You'll also find that the edges of piped shapes will not be as sharp. I do not find them suitable for piping roses on a flowernail, either. Because I like the taste so much better, I will use SMBC as a filling and as the base icing of the outside of the cake. But if I'm doing basketweave or roses, I'll then switch to a decorator's buttercream (crisco/butter mix with more crisco if the decorations are complex). SMBC is fine for a simple shell border or rosettes or star-tip shapes, but again, they will have softer edges.

sweetmonkeycheese Posted 13 Oct 2010 , 5:59pm
post #9 of 9

luddroth
thanks for the info!

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