I recently tried, for the first time, making IMBC and used this recipe here on CC: http://cakecentral.com/recipes/2300/vanilla-italian-meringue-buttercream
I really liked the consistency so will make again but might add a bit more sugar....
I'd like to make a creamcheese version to top some Red Velvet cupcakes - is that possible? i mean to make a creamcheese IMBC and if so any suggestions on how to alter this recipe to do so? i.e how much cream cheese should I add and when?
OR if I wanted to make a white chocolate IMBC version can I add some melted white chocolate to this recipe and if so how much and when in the process?
Toba Garrett has a wonderful white choc SMBC recipe...all you have to do is add some melted good quality white chocolate. I'm not sure about the cream cheese though I've never tried that before. Maybe add some cream cheese flavoring?
Does anyone have any ideas for making a cream cheese version of IMBC or SMBC???
not a imbc or smbc but i have made the icing recipe on this link before and it was liked by all who tried it
There's a thread around here somewhere - you whip the cream cheese separately and fold it in; you can't beat it in, it will break down your icing. I've made it this way (folding it in) and although it didn't look as smooth as plain old IMBC, it tasted fantastic. Don't ask me to tell you how much I added though
ceshell - thanks for the info - I looked and found the thread! but I can see the recipies that folks referred to - when I click on them I get a white window and error ;(
Sylvia Weinstock has a cream cheese version of imbc, but when I've made it, it falls apart. Rose Levy Berenbaum has an awesome white chocolate cream cheese icing that I have iced whole wedding cakes with.
If you can wait til Tues n pm me when I'm at the bakery, I can post both. Or try googling them?
I've submitted my Cream Cheese SMBC to CC and for some reason it has not been greenlit to post.
There are 2 tricks... You have to beat your cream cheese separate, make it smooth. Super smooth. Then add your SMBC or IMBC to it, NOT the other way around. Ratio I find that works for me is 8oz of cream cheese to 10 oz SMBC, any more SMBC and it will start looking curdled. If it does you have to add more cream cheese (SMOOTH) and it will come together. Finished buttercream will be stiff enough to pipe but too soft for roses. I use it on top of cupcakes or as a filling, I don't put it on the outsides of a full cake because it's a little too soft and I worry about my layers shifting.
I use this daily in my bakery.