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IMBC tasting like whipped butter - Page 2

post #16 of 18
Quote:
Originally Posted by vgcea View Post

And don't forget to increase the amount of vanilla extract, it makes a HUGE difference. On average about 1-2 Tablespoons of high quality real vanilla extract is what I've seen used by MBC cakers.

 

 

yes what vg says

 

and cutting back on the butter is not necessarily the right direction to eliminate the overly buttery quality imo

 

what i'm getting at is this--if you beat cream just a tad too long it becomes butter--something completely different

 

so when you are making a meringue buttercream you are bringing these ingredients together to become something else entirely

 

it's not the same as pulling back on the fat in an amercian buttercream for example~

 

i hope everyone makes it as written at least once and corrects the amount of flavoring before 'correcting' the butter

 

and be sure you are cooking the meringue right too or the butter will have no where to go to become something else but on the taste bud

 

don't tweak the butter to matchy match the vanilla --tweak the vanilla to matchy match the batch of icing

 

you want all that buttery lightness imo

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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #17 of 18

Also remember to let it come to room temp, if it is cold you will taste mostly the butter but once at room temp "Delish" icon_biggrin.gif

post #18 of 18

Also, American Buttercream doesn't HAVE to mean shortening. We use all butter in our ABC and people love it. It IS still really sweet, but at least it has the rich taste of butter to balance out the sugar. We also use half salted butter or use a pinch of salt, which also cuts the sweet of it and gives it some savor. 

 

I don't care for SMBC or IMBC myself, but to each his (or her) own! 

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