What's The Difference Between Imbc & Swiss Mbc?
Decorating By rabiah Updated 7 Feb 2006 , 5:50pm by mjw15618
With IMBC, you drizzle hot sugar syrup into egg whites to make a meringue, then you beat in the butter. With SMBC, you cook the egg whites and the sugar until they reach about 140 degrees, then you whip that into a meringue before adding the butter. I make both, but I prefer the Swiss version because you don't run the risk of having the sugar syrup cool too much and harden into little balls before it's incorporated into the egg whites. It's almost like little BB's in the finished icing - yuck! The tricky part to both versions of this buttercream is having the butter at the right temperature. If it's too cold, you'll end up with something akin to wall paper paste in consistency - edible but really hard to work with. If it's too warm, it will just melt and you'll end up with an oily, gloppy mess. I always make sure that the meringue has cooled to just about room temperature before beating in the butter. The butter should be cool but not cold - just slightly soft on the outside but still cool on the inside. If you ever end up with something that looks like softly scrambled eggs, place the mixer bowl in a bowl of hot water and stir until the butter starts to melt, then rebeat for a few minutes. It should come together nicely. Good luck!
Quote by @%username% on %date%
%body%