Imbc-Too Buttery!

Baking By sweetlayers Updated 29 Nov 2010 , 4:39am by mrsmudrash

sweetlayers Posted 22 Nov 2010 , 2:31pm
post #1 of 13

OK, so I tried the IMBC recipe from the book: Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake. And the IMBC recipe was SUPER buttery. Even with 1 stick less than the recipe called for. Does anyone have a less buttery recipe?

12 replies
planetsomsom Posted 22 Nov 2010 , 7:39pm
post #2 of 13

buttercream has always had a ridiculous amount of butter in it. I've tried using the meringue without the butter ENTIRELY and it's actually still quite tasty and it's light. Have you tried that?

sweetlayers Posted 22 Nov 2010 , 8:53pm
post #3 of 13

Humm, no, I didn't think of that. But the next I try it I will definetly be modifying the recipe.

Thanks for your response.

aswartzw Posted 22 Nov 2010 , 9:11pm
post #4 of 13

You definitely used unsalted butter, right? Not salted butter and definitely not margarine.

Also, how much flavoring did you add? And depending on the recipe you can really cut back on the butter but if you don't add any butter to it, you have meringue, NOT BC.

If you don't like it, then make american BC. Some people just don't like it and that's okay.

hvanaalst Posted 22 Nov 2010 , 11:28pm
post #5 of 13

I think you just need to experiment with flavoring, it makes all the difference and it can be so so yummy. My favorites are lemon, kahlua, and peanut butter.

AnnieCahill Posted 23 Nov 2010 , 11:44am
post #6 of 13

Positively use UNSALTED butter. Then, make sure you are flavoring it adequately. I use two tablespoons of vanilla in one recipe.

LisaPeps Posted 23 Nov 2010 , 12:38pm
post #7 of 13

The recipe I use is 250g sugar boiled with 100ml water, 5 egg whites whisked with 50g sugar. Then 500g unsalted butter. I don't always use the full 500g, once the mixture comes together and is fluffy you can stop adding. I also add 1 and a half tbsps of vanilla essence.

sweetlayers Posted 23 Nov 2010 , 2:59pm
post #8 of 13
Quote:
Originally Posted by aswartzw

You definitely used unsalted butter, right? Not salted butter and definitely not margarine.

Also, how much flavoring did you add? And depending on the recipe you can really cut back on the butter but if you don't add any butter to it, you have meringue, NOT BC.

If you don't like it, then make american BC. Some people just don't like it and that's okay.




Yes, the butter was unsalted, and used pure vanilla, however, it still tasted like I was eating whipped butter out of a container. Ironically, I used it as a filling in a cake and the clients loved it. It's just really hard to give them something I'm not absolutely crazy about.

LindaF144a Posted 23 Nov 2010 , 5:42pm
post #9 of 13

Not all butter is alike. Use the best quality butter you can find. Even the high end LOL has butter flavoring in it. Depending on the brand you will get a more buttery "taste" than others. If you used a store brand, you may have gotten more "butter flavoring" than you like. Also if you make your own butter from heavy cream, you don't get that "butter flavoring" added and will probably get a sweeter tasting frosting. I believe it will still need a flavoring though.

IMO, SMBC and IMBC is a base for adding flavor. At least 2 tsps of vanilla, if not more is a good start. I always, always add white melted chocolate at the very least. Plus if you Google it or look around here, you will find all sorts of flavors you can add to it. Melted white chocolate, melted chocolate, fruit purees, espresso coffee, syrups, jams, etc. The sky is the limit. You could probably add bacon fat and bacon bits if you wanted to.

Less butter in the recipe will make it less stable and will not be able to hold up to piping, spreading, etc.

And in the end, it is what the customer likes. You probably tasted it plain and they had it with the cake. There will be a big difference in taste that way too.

aswartzw Posted 23 Nov 2010 , 8:24pm
post #10 of 13
Quote:
Originally Posted by sweetlayers

Quote:
Originally Posted by aswartzw

You definitely used unsalted butter, right? Not salted butter and definitely not margarine.

Also, how much flavoring did you add? And depending on the recipe you can really cut back on the butter but if you don't add any butter to it, you have meringue, NOT BC.

If you don't like it, then make american BC. Some people just don't like it and that's okay.



Yes, the butter was unsalted, and used pure vanilla, however, it still tasted like I was eating whipped butter out of a container. Ironically, I used it as a filling in a cake and the clients loved it. It's just really hard to give them something I'm not absolutely crazy about.




Curious...have you ever tried it with cake or just tasted it out of the bowl? Plain vanilla I'm not crazy about so I never do plain vanilla but even paired with cake, it's heavenly.

You should try it again but melt a few ounces chocolate, slightly cool the chocolate and then fold that in. I also toss in vanilla flavoring as well. You might find you really! like it this time. icon_smile.gif

mrsmudrash Posted 27 Nov 2010 , 3:56am
post #11 of 13

One thing that tastes amazing (but is more work) is to combine the IMBC with the American Buttercream...it's a perfect consistency and has great balance of flavors! icon_smile.gif So, you could make a batch of both, and mix them together...best of both worlds.

LindaF144a Posted 27 Nov 2010 , 5:22pm
post #12 of 13
Quote:
Originally Posted by mrsmudrash

One thing that tastes amazing (but is more work) is to combine the IMBC with the American Buttercream...it's a perfect consistency and has great balance of flavors! icon_smile.gif So, you could make a batch of both, and mix them together...best of both worlds.




What is the ratio you use, 1:1, 2:1, 3:1? I'm curious.

mrsmudrash Posted 29 Nov 2010 , 4:39am
post #13 of 13
Quote:
Originally Posted by LindaF144

Quote:
Originally Posted by mrsmudrash

One thing that tastes amazing (but is more work) is to combine the IMBC with the American Buttercream...it's a perfect consistency and has great balance of flavors! icon_smile.gif So, you could make a batch of both, and mix them together...best of both worlds.



What is the ratio you use, 1:1, 2:1, 3:1? I'm curious.




I've only done this a couple times and I go by taste...usually it's close to a 1:1 ratio. Tr it...you might like it! icon_smile.gificon_smile.gif

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