I was thinking about making this recipe also. However, when I came to the part where it calls for soooooo much butter, I decided against it. I do love butter but I think that for me, it would be just overpowering. I'm glad that you were able to mix it into your buttercream. I can see where that would be pretty good. Thanks so much for sharing your experience with us.

Thanks chaptlps!! Gotta get a kitchen scale, alot of recipes are in ounces and pounds. I have been avoiding those recipes.

It sounds yummy but wow...2 1/2 lbs of butter...that is a lot of butter and butter is so pricey to begin with. You could have 10 bucks in a bowl of icing easily...

guess I will stick to my reg bc...

Duff's FBC recipe makes a lot of icing.

Theresa

Probaby a stupid question, but it is driving me crazy. How does everyone measure out 15 ounces of sugar???

I have a kitchen scale that my son bought for me two years ago, as a gift.

Here's a link to the one he got with a coupon at Linens N Things.

Theresa

http://www.lnt.com/product/index.jsp?productId=2545350&cp&sr=1&origkw=scale&kw=scale&parentPage=search

oh my, i didn't want to have to buy something else!!! hehehe. Any other ways!!! Thanks!!

I found this:

chaptlps
Posted: Fri Apr 27, 2007 10:21 pm Post subject:

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sandi here tis the weight to cup weight...........I weighed a cup of sugar and it comes to round bout 7.5 ozs so 2 cups would be exactly 15 ozs.

If you guys think that duff's recipe makes a lot. Check this one out I got from pastrychef.com
It's the basic 1-2-3 method Italian BC.
1# egg whites
2# sugar (+ 8oz water)
3# butter or *( this is good) 1.5# butter and 1.5# shortening (they used the sweetex).
Well let's see here......if one egg white = 1oz then you would be using 16 eggs for this recipe (dang poor chicken). I think duff's is about half that.

Thanks so much!!!

Sally, I am always thankful for this recipe. One of my local bakery they use this BC and I just love this. I worked in that bakery but never get this recipe.
I am going to try it on this weekend.
Thank you so much again!

Nitu

Chaptlps -

Is that a cooked sugar icing, or is it made the same way as Duff's recipe?

Thanks!

Theresa

Just made this icing and not all the way happy with it. It taste like I am eating a tub of butter, Duh it has soooooo much butter. But I think that it is a llittle overpowering. Now I don't know if when it is on a cake how it will taste maybe I will like it more with cake and fondant. Right now, I don't think I will use it again. I'll tell everyone tomorrow when I taste the cake.

Vic

Another question for all you Duff buttercream experts...does it crust? Can you get it smooth?

Nope it doesn't crust and with some work it can be smooth but i do believe that duff uses his stricly under fondant.

Thanks for sharing the recipe! Can't wait to try it!

Thanks for letting me know!

Well I made the cake and it was good. I actually mixed it with some of the Wilton recipe and it was ok. Everyone at the party thought it was great, in my book that is what counts. I used under fondant. I think that it would be tough to use as just Buttercream, it is a little to light and I didn't find that it smothed all that well. I am a horrible judge, I am to critical about everything so take my comment with a grain a salt because I know that I can be a bit much. Sorry but I am not all oh awh about it.

Vicky

I made this and used 1/2 butter and 1/2 hi ratio....delicious! This may be helpful to those of you who do not like the buttery taste.

I like the taste of it more when I used salted butter instead of unsalted.

A week or so ago I was having an attack(one that strikes daily for something sweet). I made some 8" chocolate cake layers. I split and filled 2 of them with IMBC....(became 6 layers of cake, 5 thin layers of icing. I iced it all over with it then put it in the freezer for a few hours while I made chocolate/espresso ganache. When the ganache was cool but still pourable, I removed the iced cake from the freezer and covered it in ganache. I allowed it to remain on the counter overnight.


OOOOOOOOOOOOOMMMMMMMMMGGGGGGGG!!!


DIVINE!

Okay, 1 more stupid question. The carton of all whites says equivalent to xxx number of eggs. The measurements on the side say 3 Tbspns equal 1 egg. So how are you measuring your egg whites? Or are you using 3 Tbspns as 1 egg white?

I really want to try this recipe tonight, so I would appreciate any help.

Thanks,
Kathi

The 16 oz carton is equivalent to 10 egg whites. So if you're making the recipe I posted , use the whole carton.

Thanks fat-sissy! So, do you let these come to rrom temperature first?

Thanks again,
Kathi

I didn't wait fro them to be room temp.

Try Toba Garrett's recipe- it's perfect!!

Thanks!!

nikki, I have heard that crisco would leave a greasy feel in which hi ratio doesnt so it would be best to do all butter or half butter half hi ratio.

i believe it doesnt take color well becasue of the amount of butter, you can always color and let sit overnight. the color should get darker, though not as dark as the other bc.

i love meringue buttercreams by themselves so in my opinion it doesnt have to be under fondant although its good like that too

I'm sure it is delish on cupcakes!