Help: Imbc And Smbc Recipe? Best One?
Baking By sarascakecreations Updated 9 Oct 2012 , 5:38pm by KatrinaBroughton
Julie,
Go to YouTube.com and look up Warren Brown Italian Meringue Buttercream. That is the recipe I use.
Make sure you use unsalted butter, and I use 2-3 tablespoons of vanilla extract.
Annie
Julie,
Go to YouTube.com and look up Warren Brown Italian Meringue Buttercream. That is the recipe I use.
Make sure you use unsalted butter, and I use 2-3 tablespoons of vanilla extract.
Annie
Yes, that's the recipe I used and is totally amazing. Since it was my first time making it, at one point, I panicked when I added the butter and my beautiful mix diflated 
but then I continued whipping and wallaaaa! it came back to life and I got perfect IMBC!!!! 
I use recipes from Cake Bible and also from Bonnie Gordon's school in Toronto (they use a standard SMBC recipe).
Does anyone find its harder to make IMBC a cleaner and smoother finish compared to SMBC given its a bit firmer?
Also check out the free Buttercream cakes lesson on Craftsy. I found it really helpful, and its free!
I have the Cake Bible book and I can not find the recipe for SMBC...does she calls it 'Silk BC' or something like that?? what page is it on??
Sorry - to clarify I don't think the Cake Bible has an SMBC recipe - the IMBC recipe is Mousseline Buttercream (p244). I haven't tried the other buttercream recipes in the Cake Bible.
The SMBC recipe I use is:
200 g sugar
150 g egg whites (I use egg whites from a carton)
2 cups (1 lb) softened unsalted butter
1 tsp vanilla
Dissolve egg whites and sugar in mixer bowl over double boiler to 55-60 C, stiring constantly. Whisk egg whites on medium high to medium stiff peaks - ensure whites are completely cooled. Add butter in chunks, then vanilla.
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