I prefer IMBC or SMBC to American buttercream, but when I use it on cakes for friends, they say they love the texture, but has no taste or too buttery. Is it just because people are so trained to the sweet, sweet American Buttercream? To me, the meringues are easier to smooth and decorate with, but I wondered which frosting everyone else prefers. Do you go with what you like and what's easiest for you or do you give your customers a choice?

I use a crusting buttercream the most. So easy to smooth!

crusting buttercream

ganache , then fondant.

I hate buttercream, way too sweet yuk
I recently tried the smbc and didn't mind that as much as the buttercream because it wasn't so teeth rottingly sweet.

I have always used SMBC, I just add a lot of flavor to it, usually about 1/4 cup of vanilla per batch. It holds lots of flavor well, and needs it to help with the butter flavor. I have always gotten rave reviews from people trying my cakes for the first time.

It has a wonderful mouth feel, it's easy to smooth and it's not too sweet. I've never had anyone complain about the taste.

Wow...1/4 cup of vanilla? That must be where I'm going wrong!

Italian meringue buttercream. I hate any frosting made with powdered sugar.

Yup meringue buttercream for me too all the way - there are many many different ratios though for sugar to butter, you need to find one that suits you - I have extra ingredients that I add to every batch of SMBC regardless of the flavour which means that it is far from flavourless - it's just the perfect amount of sweet too and not too buttery at all. It just takes some messing around with different variations until you find the one that works for you.

I think I'm gonna stick with the SMBC and just add some more flavoring. Thanks for the input!

Cold process buttercream, the recipe that's been on the back of the C&H powdered sugar box since before I was born. All real butter, and (assuming it's not another flavor) all real vanilla extract.

IMBC for me mostly. I always give the client a choice, but I emphasize that the IMBC is not that sickeningly sweet BC and they usually go with it

I love IMBC, but it needs an extra flavour. Like vanilla- extract, vanilla paste or some liquer.

Our taste buds are trained from infant onward What is 'way too sweet' to some is just right for others.
I agree w/those of your friends who say IMBC is 'too buttery'. To me it's like eating a stick of butter straight

Definately it's straight, old-fashoined ABC - crusting for me and lots of it

The frosting I use the most is ABC with 1/2 shortening and 1/2 butter because it's what most people seem to like. My personal favorites, though, are Ermine Frosting ( http://www.bakespace.com/recipes/detail/Ermine-Frosting-(Butter-Roux-or-Boiled-milk-Frosting)/13589/ ) and a Martha Stewart recipe that's basically SMBC mixed with custard. That one is time consuming, messy (multiple bowls and pans used) and expensive to make so I don't make it very often.

Ok, here's a valuable secret for all of you saying that IMBC is way too buttery. Try using one less stick of unsalted butter the next time. I discovered this by mistake. Only had three sticks and my recipe called for 4. I was desperate and made it with just three. MAGIC! Now I always make it with 3. If I need extra thick IMBC on warmer days, add the equivalent of one more stick of butter in High Ratio shortening, then add a teaspoon full of colorless flavoring - like vanilla. Try it, you'll thank me later.

Just a thought....has anyone every tried using a powdered coffee creamer like in the Sugarshack recipe? Wonder of it would work in SMBC, maybe put in during the egg whipping stage?

Cream Cheese based frostings are my favorites.

I definitely would NOT add anything like powdered coffee creamer to a meringue buttercream. Think about it...you just spent all that time whipping a perfect meringue, using fine butter and vanilla, and then you would be adding a bunch of artificially flavored chemicals to it. I use three tablespoons of vanilla in my recipe and just like Irene suggested, you can also add curds, fruit purees, preserves, etc.

Off brand butters are a big contributor to that butter taste.

I agree that not all recipes are equal. I even experimented and made some not so good IMBC.

With the right ratios and quality ingredients, including the flavorings, there should be no "mouth full of butter" taste.

I use all of the European buttercreams, IMBC the most. I also use a sweeter buttercream made with poured fondant instead of shortening. It does have powdered sugar, but has a more old-fashioned taste. Cream cheese based buttercreams are alo used. I never use shortening in buttercream.

Meringue buttercream is a winner! The abc is so sweet it makes me sick!