Meringue Buttercreams

Decorating By Mfattore Updated 2 Mar 2011 , 6:48am by CakeandDazzle

Mfattore Posted 1 Mar 2011 , 6:56pm
post #1 of 8

Do either of these crust? Or is American Buttercream the only goto for crusting? If so, could someone post a recipe or the link. I never make IMBC or SMBC because I always need it to crust but I think I should widen my frosting repertoire. Thank you!

7 replies
lilmissbakesalot Posted 1 Mar 2011 , 7:13pm
post #2 of 8

They do not crust in any way.

aprilismaius Posted 1 Mar 2011 , 10:19pm
post #3 of 8

they don't crust, but they are very simple to get smooth, and they taste much better. all you need to do is heat up an offset spatula under hot water and run it across the surface of the cake. it smooths quickly, and it looks fab.

Karadactyl Posted 1 Mar 2011 , 11:23pm
post #4 of 8

I prefer to use IMBC or SMBC versus ABC. I think the texture is so much nicer than regular, old ABC. Neither of them crust but like aprilismaius said, they're very easy to smooth. The hot spatula works perfectly and is very easy! LOVE these icings!

Renaejrk Posted 2 Mar 2011 , 4:09am
post #5 of 8

And if you stick a meringue bc in the fridge it hardens so you can handle it easier icon_smile.gif

Mfattore Posted 2 Mar 2011 , 5:00am
post #6 of 8

Thank you for the responses, I will give it a try on a practice cake and see how i do with smoothing. Wish me luck!

KerrieD Posted 2 Mar 2011 , 5:30am
post #7 of 8

Would IMB be ok for a child party (6 year olds) or is it a "grown up" buttercream?

CakeandDazzle Posted 2 Mar 2011 , 6:48am
post #8 of 8

SMBC is the only bc i use for any party/wedding... kids & adults love it...

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