Originally Posted by saberger
It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?
Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).
Here's a good discussion about the differences between Swiss Meringue BC and Italian Meringue BC:
In my experience, it depends on how sophisticated your clientele's palates are. Some are used to the higher end bakery stuff (generally meringue buttercreams), others wouldn't be able to spot Crisco in frosting. There are some cakes I offer, like a mocha cake with hazelnut filling, that comes with a meringue buttercream because it's a good match. Generally I find that most people though, especially kids, are expecting and prefer the sweeter confectioner's 'buttercream' (butter and confectioner's sugar, not a 'true' buttercream).
Does that help?