What's the difference? Is one more stable? Are you able to do roses with them?

I have a customer that is requesting "French Buttercream" though from discussions with her, I can tell she really doesn't know what she's talking about. She just doesn't want the American Buttercream (ps and crisco).

She wants a sheet cake with roses and a piped border and name.

I made Alton Brown's buttercream once, and it never came together.

Any recommendations? Which recipe should I try?

Thanks in advance!

French buttercream (pate a bomb buttercream) is similar to italian meringue, but it is made with whole eggs (or just yolks, dependings on recipe) instead of just whites. I'm not a fan of it--I make it on request, but don't normally use it for occasion cakes. You can pipe borders, rosettes, basketweave, etc with it or either of the meringue buttercreams. I have never tried to do roses with it myself, so I can't say. The french buttercream is also very rich and a yellowish/ecru color, due to the yolks and butter. When I do use it I prefer it to be a base for another flavor (chocolate, pistachio, etc). I would recommend IMBC... it tastes the same as SMBC but is more stable. You can find plenty of recipes here and elsewhere online.

http://www.foodnetwork.com/recipes/gale-gand/classic-vanilla-buttercream-recipe/index.html

That is the IMBC recipe I use. It's easy to make, easily flavored, and very smooth.

PinkZiab, what is the main difference between IMBC and SMBC? and can you make it any flavor?. I'm getting tired of PS, butter and sweetex BC and I've been thinking on trying either IMBC or SMBC but I don't know which tastes better or can be done by an amateur like me , your imput will be really helpful, TIA!

The only difference between IMBC and SMBC is the method in which they are created.

With SMBC you make a Swiss meringue where you heat the sugar and the egg whites together over a double boiler and then whip them up before adding your butter and flavoring.

With IMBC you make an Italian meringue where you whip up the egg whites and then add a hot (240-ish degree) sugar syrup into the whites while still whipping them before adding the butter and flavoring.

You can make them any flavor you like. HTH's (eventhough I'm not pinkziab)

Everything you ever wanted to know about the different meringue b/c's (as well as other frostings):
(CC members share their personal opinions and much more.)

http://www.cakecentral.com/cake-decorating-ftopicp-6011626-.html

HTH

Thanks all! I'll make the IMBC. Thanks for the links!

Do you need to refrigerate your cakes if you use these buttercreams or can the cakes sit out !????

I like the IMBC better, just a personal thing I guess. Yes they should both be refrigerated. Even though the egg whites are pasturized they are still egg whites.

Mike

but can IMBC sit out for a while?, I was wondering if it has to be treated like whipped cream or can it be out for, lets say 12 hrs? I don't let my cakes out that long but it's good to know a frame of time.

ok, good enough, better to be on the safe side, thanks!

This website is a great sorce of info!


http://joepastry.web.aplus.net/index.php?cat=93

It has a lot of info, thanks for sharing!