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anyone else dislike Italian meringue buttercream?

post #1 of 20
Thread Starter 

so im a professional baker as many of you are...but i just can't seem to grow a fondness for imbc! i make a delicious imbc (as reported by others) but i just feel like they all have a bit of a "slick" mouthfeel and it just doesn;t sit well with me... i feel like i should love all frostings, but alas... i guess i'm just a classic whipped american buttercream fan.. anyone else dislike the feel of imbc? or am i alone....

post #2 of 20

It's extremely rich, to me.  What nauseates me is seeing cupcakes with towers of IMBC.  A cupcake is basically the same height as a regular slice of cake, yet people put enough icing on there to double the height.  They end up being very top-heavy that way.

 

Meringue buttercreams need a lot of flavoring.  I use at least three tablespoons of vanilla when I make it.  My family is not a fan of IMBC.  I like it, but only in small amounts.
 

post #3 of 20

::raises hand::

doesn't like IMBC or SMBC

Yes, I can make it properly.

Yes, I can put a lot of flavoring in it.

Still don't like it.

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post #4 of 20

I use SMBC exclusively, and love it. That said, I've had some other people's meringue buttercreams and did not like them at all. Wayyyyy too buttery, and I can see how people could be put off by it. (I know IMBC is being discussed here, but same thing basically) 

 

This is the recipe I started out with, and now use a tweaked version of it. Honestly, my favorite way to eat it is with NO flavorings. It's just nice and sweet and barely buttery. It's definitely not everyone's cup of tea, but American style bc's definitely aren't mine.

 

http://cakecentral.com/recipe/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

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post #5 of 20

I offer both because there are people who like one or the other, or some who like both.

post #6 of 20

i really like it for the opposite. LOL I find that ABC puts a film on the roof of my mouth that I really dislike

post #7 of 20
Quote:
Originally Posted by ellavanilla View Post

i really like it for the opposite. LOL I find that ABC puts a film on the roof of my mouth that I really dislike

Oh me too. And it makes my teeth hurt.

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post #8 of 20

Oh yeah, I'm not a fan of ABC either, but everyone here freaks out about how good it is so that is my standard, unfortunately.

post #9 of 20

I LOVE IMBC and SMBC both, and so do my customers.  One of my friends told me once that for his birthday gift I could give him a bowl of my IMBC and a spoon and he would be happy.  LOL!   Gotta agree with that - whether it's flavored with Godiva Chocolate liquer,  white chocolate, or plain old vanilla, it's my favorite.

post #10 of 20

Way too buttery for me! I feel like I should like it, but I just don't. Maybe it's like wine? You start off with the sweeter, White Zin and Mocasto and eventually your palette adjusts to more sophiticated blends??? Maybe!? But I just don't know. Like straight butter to me, even with tons of flavoring.

post #11 of 20
Never tried IMBC but ever since I started using SMBC, I never went back to AMBC. I have been using the 1:2:2 ratio of eggwhite:sugar:butter as compared to others which is 1:2:3. Some say IMBC and SMBC are similar so maybe you can try reducing the amount of butter too?
post #12 of 20

I love IMBC (and SMBC too), I do add just a tad less butter though. Also, I think the quality of the butter you're using is extremely important!! 

 

Now, any buttercream made with shortening..I won't touch that stuff and would never use it either. It's just too fake tasting to me and just the idea of it makes me queasy. Everyone has different tastes.

post #13 of 20
Thread Starter 

oh i agree some ABC's can leave a film..i think that those that do either have too much butter and not enough sugar and aren't whipped long enough, or are often made with shortening instead of butter which is why i never make buttercream with shortening. absolutely no offense to those who do, but i just feel like you can't call it a buttercream otherwise :(  but maybe i'll try a less butter version of IMBC sometime. i was always under the impression that you HAD to add quite a bit of butter otherwise it wouldn'tcome out of that curdly stage..  can someone post me a quick recipe for an IMBC that has less butter and therefore keeps more of a meringue texture instead of slick texture?  i love the meringue stage before the butter gets added :) yummm

post #14 of 20
Quote:
Originally Posted by AZCouture View Post

I use SMBC exclusively, and love it. That said, I've had some other people's meringue buttercreams and did not like them at all. Wayyyyy too buttery, and I can see how people could be put off by it. (I know IMBC is being discussed here, but same thing basically) 

 

This is the recipe I started out with, and now use a tweaked version of it. Honestly, my favorite way to eat it is with NO flavorings. It's just nice and sweet and barely buttery. It's definitely not everyone's cup of tea, but American style bc's definitely aren't mine.

 

http://cakecentral.com/recipe/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

This ^^. I was at a wedding show this past weekend and could not for the life of me figure out how that caker came up with the weirdness that the IMBC on the cake was. Ever since I switched to SMBC exclusively, I can't go back. The ONLY American BC I like and would eat is that of Crave Cupcakes.

post #15 of 20

I have a friend who just loves AMBC and doesn't find my IMBC to be sweet enough. Recently, I made some sandwich cookies and filled them with straight-up shortening/powdered sugar/vanilla, and she STILL didn't find them sweet. I have been killing myself to please her, for some odd reason, and now i realize she's just insane...icon_lol.gif

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