Originally Posted by QTCakes1
I have to ask, did you use unsalted or salted butter? It's gotta be unsalted. Also, I know most recipes say a tsp. of vanilla, but you really need to up that. I use 1 1/2 TBLS. vanilla extract and sometimes even a TBLS. vanilla extract with a TBLS. of vanilla paste. It makes a world of difference. I don't care for American buttercream, cause it is just so sweet. I like it even less if it is shortening base. But I say try IMBC one more time using more extract and you may have a change of taste or it really may not be for you.
Me too. I second the addition of much more vanilla than the recipe tells you to add. I sometimes freeze it unflavored and when it comes to room temperature, on the second whipping, I add the flavors. I add it a little at a time, wait for it to be absorbed, and add some more. I've also used melted jams, melted white chocolate, coconut milk...The possibilities are endless. But you do have to flavor it. I never had anyone not like it. Then again, maybe it's just not for you. I hate mushrooms...no matter what people tell me.
Maybe it will grow on you, little by little. Sometimes we just have to get used to certain things.
The greatest thing is that you have mastered them. Someone at some point will request it and you'll be ready.