These forums have opened up a world of buttercream options to me!
I always used the traditional/ABC for my cupcakes but have recently tried the IMBC and think it's great although a little laborious!
What do you use to decorate your cupcakes and why??
Especially interested in what other UK bakers do...
Sorry I'm not UK, but I always use SMBC for my cupcakes. I prefer the texture to the grit I normally get from ABC and the fact that it's not so sickly sweet. I also like the fact that I can have just about any flavor with it ( still working on peanut butter). It's all I've used for years. I get compliments on my buttercream all of the time.
Im with stsapph, I use SMBC for my cakes and cupcakes! I recently switched from ABC. It so much smoother and I get a much more perfect swirl which I love! And also am in love in with the fact that is not too sweet. I feel like everytime would eat my ABC the back of my jaw would cringe a little bit from all the sweetness.
IMBC, I much prefer the taste and texture over ABC. And I don't have to deal with any icing sugar clouds in my kitchen or up my nose A cupcake with normal buttercream on is too sweet, so I usually wipe some off. A little bit is okay, as long as its made out of actual butter though.
Its a bit more effort but its worth it when it tastes like melted ice cream, yum.
I have tried lots of different buttercream recipes that I have found on here and IMBC is my absolute favourite, it is not as sweet as ABC and is much smoother.
I have recently tried a flour based buttercream and was surprised at how nice it was, but it was more like a mousse than a buttercream.
I'm in the UK.
Sorry to be thick, what's ABC?
I use the standard UK style buttercream to fill my cakes (ie butter + icing sugar at a radio of 1:2) but for cupcake swirls I use IMBC.
I'm not sure what the difference between IMBC and SMBC is, to be honest.
I'm in the UK. I use IMBC. It's easier to make in my opinion than both ABC and SMBC. I hate ABC, (same as UK buttercream), it's sickly sweet, gritty and makes so much mess cos of the PS. You have to babysit SMBC while it's heating in the stove. With IMBC you can leave the sugar to heat, leave the eggs to whip, add them together leave it to whip and finally add the butter and leave it again. You can do other stuff while the stand mixer does the work. I love the fact you can add liqueurs and fresh fruit and the buttercream can handle the extra liquid without compromising the taste. I think the most important thing is that using it sets you apart from bakeries which use ABC. I've never had a person who hasn't loved IMBC.
Thanks for all your helpful replies guys.
Cheers Lisa, really informative....was thinking along the same lines as you...use IMBC to make my cupcakes a little different and less sweet.
Do you freeze it? How long does it last in the fridge....am thinking a while due to high sugar content??
Yea I freeze it all the time, to use it afterwards you have a couple of options. 1) defrost fully to room temp and rewhip. 2) defrost partially and heat on 5 second blasts in microwave and whip it back to silkyness 3) take straight from freezer, break it up a bit and whisk it over a double boiler till its silky. I'd say 2-3 weeks in the fridge, 3 months in the freezer (estimate cos it never lasts that long in my house )
Lisa, youre a flippin star.....will make up a boatload of it and can add stuff as and when needed as it wont change the consistency.
This is the answer to all my prayers.
Thanks so much.