I usually use American buttercream made with pure butter (no Crisco at all). All my clients like the taste of it. But its little sweeter than Italian buttercream. I tried to use only Italian, but the flavor is totally different, although I like the texture very much. So the question is for all cake experts, can I mix these two buttercream together to get the flavor as well as the texture and it will be little less sweet than the American buttercream. What will be the best ratio for mixing? Please help, I have 2 large cakes to feed 200 people each. and wanted to try this recipe. Thanks in advance.
please anyone out there to help me please!
AThere's a recipe on this website called "Fluffy American buttercream" it's like a happy medium ppl say. I haven't tried it . I got this tip from another lady on here named Liz. For Italian meringue recipes it's usually 1 1/4 cups of sugar for 5 egg whites. Take it up to 1 3/4 cups. I much prefer this taste of Italian meringue!
thank you morganchampagne,
I will definitely try that recipe
no problem! hope it helps
I used to mix ABC and SMBC (virtually the same as IMBC) all the time because it seemed to be the best of both worlds with no problems. Then I discovered The Fluffy American Buttercream mentioned above. I really like it. SMBC is still my favorite go to buttercream, but if I want something a little sweeter then i make the FAB. HTH!