I worked at a wedding this past weekend and I loved the IMBC on the cake ( I didn't do the cake but I'm hoping to become that girl's competition soon). Do any of you do the IMBC? There's no veggie shortening and all butter and I absolutely love it that way. It's just having to make the syrup to stream into the beaten egg whites that seems to take more time than just throwing all the stuff into the mixer to make regular BC. Anyone got comments on IMBC?
Well I'm not an expert by any means, but I've tried IMBC and SMBC. I liked them both and was really excited about using them, but then when I had my family and friends try it they didn't like either at all. They all said it tasted like they were just eating butter. So I decided to just stick with my "american" bc. I use almost an all butter bc with powder sugar, but it doesn't smooth out as well as the IMBC/SMBC and it doesn't crust as well as the crisco based bc's so it can be a pain. But I'm trying to work it out
I just took a class with Kim Morrison and she uses IMBC and she says that is what her business was built on, her IMBC. So people do like it. Just not the ones I know
I hope that helps..that is the only experience I've had with it. It does smooth really nicely with a warm spatula, and most of the bakeries/famous cake decorators use it.
Let me know if you try it!!
Here is the IMBC I use, I love it too. The taste is excellent, not too sweet, not greasy and it goes on so smoothly.
http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
I also switched to only using IMBC and it took my cake commetns from "this is good- better the a grocery store..." to "THIS is the best ckae I have EVER tasted!- Let me buy more!" seriously, cake orders came out of the woodwork after I switched. I'll never go back to american- ever. Except on my dummy cakes 
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