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IMBC---YUCK! - Page 2

post #16 of 32
Here is just a bit of info I've had save for a while on the difference between IMBC and SMBC....

Swiss and Italian meringues are used for frosting a cake, or as a filling to flavor the center. Swiss meringue frosting or buttercream involves heating egg whites and fine sugar to 110°F and, to avoid coagulating the eggs, constantly mixed at this temperature. When the sugar is no longer grainy, it is whipped to a high foam, like the consistency of marshmallow. Once this texture is achieved, soft butter and shortening are added to create this classic frosting.

Italian meringue buttercream frosting is stable and generally preferred by pastry chefs, as this icing is still excellent after going through a freeze/thaw cycle. Sugar is cooked in water to 240°F to create a simple syrup and slowly poured into egg whites while beating them in the mixer.

Meringue-based buttercream frostings are very light and have excellent delivery of flavor and texture, and seal tortes perfectly, giving them excellent shelf life frozen or refrigerated.
Matt 18:20 "For where two or three come together in my name, there am I with them."

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Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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post #17 of 32
Quote:
Originally Posted by pinkbox

Here is the link to melysa's SMBC

http://www.cakecentral.com/cake_recipes_fileid-print-recipeid-6927.html

My question is... refridgeration... is this icing only a stand alone icing? Or can you cover it in fondant?

Does it have to stay refridgerated? Would love to try it.

Coloring... does it hold color well?? Or is it good for pastels only.

THank you EXPERTS!!

Kim



kim, this can be safely left out at room temperature (68-70 ideal) for up to a day and a half. i do it often, never had a problem. in high heat though (example a parked car) it will spoil quickly.

if you wish to cover your cake in fondant, chill the frosted cake well (an hour is good) and work quickly with the fondant. most of my smbc cakes have fondant over them.

color- yes. depending on which color though. the frosting , especially if you use pure vanilla, will have a beige color, yellowish from the butter and brown from the vanilla. so for example if you are going for blue, you'll have to work harder at mixing until you get the right shade you're looking for. reds, oranges, yellows, etc, those are easy. but it will be slightly different than if you started with white white icing. look at my cupcakes, some are pastel smbc, but alot of them are very bright intense colors.
post #18 of 32
hmmmm . . . I am intrigued by this SMBC of which you speak . . .
I absolutely hate the taste of buttercreme and really can not understand the love affair people seem to have going on with it.
Is there a way to get the SMBC white? Sorry if thats a silly question but most of my folks expect their icing to be white and I would have to give an hour dissertation on why the icing is beige not spoiled.
post #19 of 32
Quote:
Originally Posted by Mamas

hmmmm . . . I am intrigued by this SMBC of which you speak . . .
I absolutely hate the taste of buttercreme and really can not understand the love affair people seem to have going on with it.
Is there a way to get the SMBC white? Sorry if thats a silly question but most of my folks expect their icing to be white and I would have to give an hour dissertation on why the icing is beige not spoiled.



i am used to making my smbc with brown sugar 9 times out of 10, so i get used to thinking it is beige. but when i do use white sugar it is alot brighter and "normal" looking. it has a slight tint just like as if you'd make american buttercream with real butter and vanilla, but its not drastically different.

i'll post a couple examples for you in a minute.
post #20 of 32
Thread Starter 
thanks guys, maybe i should just keep trying with it..i havent yet put it on a cake/cupcakes so maybe with the combination of cake and icing, i will like it better.
I dont know how much 5 sticks of butter is..is it equal to one lb. or two cups?
if so, then that is the amount i used. i am actually going to play around with this a bit, and let you what happens..but thanks again for all of your help and insight.
post #21 of 32
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1182692 brown sugar and pure vanilla smbc

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1160987 white sugar and pure vanilla smbc

as a customer, i'd honestly be more concerned about hearing why the frosting on my cake would be pure white (shortening and powdered sugar? yuk) than to have the natural color of decent ingredients (real butter, brown sugar and pure vanilla). just my thoughts~ but like you can see, the color difference is obvious between using white or brown sugar in the smbc. same amounts of vanilla.
post #22 of 32
Quote:
Originally Posted by buttercream_dreams

thanks guys, maybe i should just keep trying with it..i havent yet put it on a cake/cupcakes so maybe with the combination of cake and icing, i will like it better.
I dont know how much 5 sticks of butter is..is it equal to one lb. or two cups?
if so, then that is the amount i used. i am actually going to play around with this a bit, and let you what happens..but thanks again for all of your help and insight.



5 sticks is equivelant to 2 and 1/2 cups or 1 and 1/4 pounds.
post #23 of 32
I use Shirley's IMBC and absolutely love it:

http://www.cakecentral.com/cake_recipe-2426-0-Italian-Meringue-Buttercream--Shirleys-Method.html

I can eat it plain by the spoonful but have found that you can't really appreciate it until you eat it WITH cake. Compared to traditional "American" BC, yes, it is much more buttery and less sweet but paired with cake - it is AMAZING. It compliments the sweetness of the cake, instead of overpowering it with sweetness like the American BC recipes tend to.
post #24 of 32
melysa.. So instead of the 2-1/2cups white sugar you add the same amount of Brown sugar?? packed or not packed ! Thanks
post #25 of 32
yup, packed~
post #26 of 32
Thanks !The links you posted.. The icing sure looks delicious !!!! Can you make flowers etc with this icing ?
post #27 of 32
How does the brown sugar icing take color?
post #28 of 32
fiddlesticks, i'm not an accomplished bc flower maker LOL, so i cant speak firsthand, but i hear often and have seen countless cakes with smbc/imbc flowers without issue. merissa here on cc is a good example, i know she has several floral cakes . if you google cupcake cafe, you'll see that its what they use too.

akslice, its a little harder to get the exact shade you want when you use brown sugar. but it will take color and hold it (it wont bleed out as long as its emulsified well into the bc). and honestly you cant beat the flavor when you use b. sugar, its so flavorful. i often will use less vanilla then too because the bs lends its own flavor intensity.
post #29 of 32
melysa. Thanks so much for the answers!
post #30 of 32
of course icon_smile.gif
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