From what I can see, it's exactly the same except double the sugar?

I like the texture, I like how it is easy to apply and smooth, but the IMBC tastes like butter...

OR can you add LESS butter? I tasted just the meringue before butter and it was YUMMY!

Melissa

I haven't made the swiss bc either. I'd like to know the taste difference as well *bump*

Never made the SMBC but I make IMBC all of the time. Yes, you can add less butter. I did this once accidentally and it turned out just fine.

I was thinking this had to be OK as it sets up really nicely just as a meringue... I think i'll try SMBC and add less butter as well and see what happens. It was just WAY too buttery and flavorless besides the butter flavor.

Melissa

butter and sugar can be altered in both... you can use the same recipe to make both. The main difference is that SMBC is heated over a double boiler and IMBC has a cooked sugar syrup. I prefer SMBC because it is easier.