I was nervous, but it came out perfect. I used Shirley's recipe minus the orange extract because I didn't have any on hand. It is so yummy and so creamy and smooth.. it's amazing. Yes it is buttery, but I really like it. I can't wait to try to decorate with it. I made txkat's Vanilla Cognac cake (I stole a little nibble while it was cooling and YUM!) and made homemade bavarian cream and strawberry filling to put in it.. I can't wait until tomorrow to make it.. LOL
I have learned so much from this site.. MANY MANY MANY TANK YOU'S to everyone!!!
I need to try it again. I have tried twice and the second time was very close. I may try it again this weekend.
I need to try again too. I've made it once and failed big time. Maybe I'll try Shirley's recipe too.
Wow! That's going to be one heck of a cake!!
Oh good! I am always happy to get feedback when I have recommended a recipe. Glad you liked it and it worked well for you. Do try it sometime with that bit of orange extract along with the vanilla, it adds a nice fresh taste to the icing without really tasting like citrus.
that makes me hungry for cake....I wonder how long we can make cakes and crave them too?
I will Shirley.. I meant to grab some at the store but I totally forgot.. Next time I make it I will be sure I have some.. Now I have to bring it to room temp so I can frost the cake..
txkat.. I made a double batch and baked it in two 8 inch pans and one 6 inch pan and I made the 6 inch one last night.. torted it into 3 layers and made one bavarian cream and one strawberry filling and frosted it with the IMBC and it was to DIE for. My DH ate 1/2 of the 6 inch cake in one sitting.
Shirley's recipe was really easy to follow.. make sure you have a candy thermometer and follow her instructions. When I first got all the butter in I was a bit scared because it was very loose, but it just needed to cool off more to come together. It really is smooth as silk.. not gritty at ALL.. and really good. I had a hard time though not eating the meringue while it was whipping and cooling off in the mixer.. LOL.
Can you decorate with the IMBC?
Oh that sounds SO yummy.
Can I use a bit of Lorann's orange oil in place of the orange extract? I've been wanting to try ShirleyW's recipe and just bought the butter for it.
I am trying this recipe! Every time I have tried a FBCT I have failed miserably!
Yes you can decorate with it.. it is rather soft when it is warm, but if you keep it cool (not cold or it'll be too hard) I don't see why you couldn't decorate with it at all.
what is IMBC?
IMBC is italian meringue buttercream. It is a meringue based buttercream frosting that uses a cooked sugar syrup and eggwhites and butter instead of powdered sugar and butter (and/or shortening). It is really nice to work with and it doesn't have that gritty texture of traditional "american" buttercream.
Made ShirleyW's recipe about 2 weeks ago. It is SO amazing. I don't think I'll use regular ole' "American" BC again unless requested!