Is This How It Should Taste?
Decorating By imaginecakes Updated 26 Apr 2007 , 1:52am by berryblondeboys
Ok, I just made Duff's BC icing recipe...and it has egg whites and granulated sugar, and butter, so I am assuming that it is a IMBC (Which I have never made before) so my question is, is it suppose to taste like well...butter? It doesn't call for any flavoring, but I did add some Vanilla. But still, when you first put it into your mouth you can't really taste anything, it's not untill the aftertaste almost that you notice a flavor at all. I mean it is good, definitely NOT too sweet...very creamy...and does melt in you mouth...(but then again it's mostly butter, so of course it melts in your mouth!) My question is, is this the way that all IMBC icings taste? Maybe this is how it is supposed to taste since I have never made one before....someone help me out please???
Definitely needs flavor. I'm not a regular viewer of the show, but I'm willing to bet that they are adding flavor off camera.
I have always added flavorings as the final ingredient to my IMBC. It's meant to be a light, but it shouldn't be neutral. I use cordial liquors to flavor mine. Hazelnut and Creme De Cacao are my favorites.
Hope that helps!
Sharon
Funny! I also just made Duff's for the first time a couple of days ago. I have made IMBC before, and I liked the idea that you can make this type of buttercream without having to cook the syrup first. Much easier method.
Yes, it tastes very similar to IMBC. I made a half recipe using only a pound of butter instead of a pound and a quarter, which would have been the half amount. I figured this would be okay, as this follows my IMBC recipe amount. It tasted good, but definitely needs flavour at the end. I like to use creme bouquet (a recent discovery for me) and pure vanilla extract. It is a very different taste from regular buttercream (made with icing sugar), and some people find it very greasy in comparison to regular buttercream, and not sweet enough!
What I ended up doing was mixing the Duff buttercream about 2:1 with regular buttercream (mostly since I didn't think I had enough of Duff's to finish the cake) and the results were fantastic. You still had the light and creamy texture of a meringue buttercream, it was lovely to work with, and not nearly as sweet as a regular buttercream. I think this will be my new favourite icing. It was a big hit with those who ate the cake!
chocolateandpeanutbutter
that is what i do!
i wanted a 'signature' icing for my business.
the buttercream i was making (butter/crisco/10x) is way way too sweet.
i LOVE IMBC but feel like its too soft for many of the designs i do.
so i make seperate batches of my regular buttercream and IMBC and combine them. the resulting "whyte icing" 
is PERFECT!
this icing has set me apart from the other cake places in town.[/i]
whyteicing,
Oh boy, talk about coincidence. Not only do we share icing epiphanies, but we share names as well...
Same name, different spelling. I'm betting at least our middle names are different! LOL!
-Jenn
Creme bouquet is a flavour emulsion - kind of a combination of citrus, vanilla, and almond, among other things, I think. It's very concentrated so you don't need much. You can get it from cake supply places, or on-line. I got mine from Sweet Celebrations (probably not the cheapest place, but oh well) and I've heard that the Magic Line brand is one of the best. That's what I have.
Every time I go in the kitchen, I smell the bottle! It just smells so wonderful and fresh. It really adds a touch of something special to anything you add it to.
ps - you can find Duff's recipe in the recipe section here on CC. Just search for Duff.
Funny! I also just made Duff's for the first time a couple of days ago. I have made IMBC before, and I liked the idea that you can make this type of buttercream without having to cook the syrup first. Much easier method.
Yes, it tastes very similar to IMBC. I made a half recipe using only a pound of butter instead of a pound and a quarter, which would have been the half amount. I figured this would be okay, as this follows my IMBC recipe amount. It tasted good, but definitely needs flavour at the end. I like to use creme bouquet (a recent discovery for me) and pure vanilla extract. It is a very different taste from regular buttercream (made with icing sugar), and some people find it very greasy in comparison to regular buttercream, and not sweet enough!
What I ended up doing was mixing the Duff buttercream about 2:1 with regular buttercream (mostly since I didn't think I had enough of Duff's to finish the cake) and the results were fantastic. You still had the light and creamy texture of a meringue buttercream, it was lovely to work with, and not nearly as sweet as a regular buttercream. I think this will be my new favourite icing. It was a big hit with those who ate the cake!
That is such an awesome idea, Thank You!!! I did mix in Vanilla, and I used the whole 1 and a quarter lbs. of butter. I have the Creme Bouquet flavoring but I have yet to try it. You can mix it with Vanilla? How much of each did you use? I have never made IMBC icing before, so I didn't realize it would taste this way. It's funny, because I have read so many times that this type of icing just "melts in your mouth" well yeah it does...it's all butter 
!!! Thanks so much for the advice!! 
chocolateandpeanutbutter
that is what i do!
i wanted a 'signature' icing for my business.
the buttercream i was making (butter/crisco/10x) is way way too sweet.
i LOVE IMBC but feel like its too soft for many of the designs i do.
so i make seperate batches of my regular buttercream and IMBC and combine them. the resulting "whyte icing"
is PERFECT! this icing has set me apart from the other cake places in town.[/i]
Will your Icing crust if you mix half regular BC and half IMBC? That its the other thing I found out, it doesn't crust! 
IMBC always tastes just like whipped butter to me.
I don't care for it... I like a little more sweetness and flavor in my icing.
I haven't seen or tried Duff's recipe, but if it's indeed an IMBC, all you're really going to taste is the butter.
His is french buttercream, right? not made with a hot syrup? and yes, pretty much butter flavored. I'll be adding flavor too... but... regular old butter or crisco buttercream doesn't have flavor either - just sweet... take away the super sweetness an dyou get the taste of butter!
I'll give the IMBC one more shot as I LOVE the texture and when done right, it's actually really nice to pipe with even when room temperature, but I gotta do something about that butter flavor!
Melissa
IMBC always tastes just like whipped butter to me.
I don't care for it... I like a little more sweetness and flavor in my icing.
I haven't seen or tried Duff's recipe, but if it's indeed an IMBC, all you're really going to taste is the butter.
I am with you all the way...whipped butter...yep!!! It would taste good on say a loaf of bread!! I understand that some people think BC is too sweet, but geez...that's on the other end of the spectum entirely!! I'll be sticking with BC I think, but I am glad I tried it...I have always wondered what IMBC tastes like!
what is duff's butter cream recipe? Is this duff from ace of cakes. And where can i get thie recipe ? Thanks
Yes it is Duff from Ace Of Cakes, Try doing a search for Duff's Buttercream, it is in the recipes section...I would give you the link, but I don't know how 
I understand that some people think BC is too sweet, but geez...that's on the other end of the spectum entirely!!
this is SOOOO true - it's goes from SUPER SWEET - all you taste is sweet and pretty dense bc, to BARELY sweet at all and ALLLLLLL butter flavor and very light..
maybe mixing a combo of the two really is a good idea!
Melissa
Here's the link to Duff's recipe http://www.cakecentral.com/cake_recipe-2265-0-Duff-goldman-butter-cream.html
What I ended up doing was mixing the Duff buttercream about 2:1 with regular buttercream (mostly since I didn't think I had enough of Duff's to finish the cake) and the results were fantastic.
when you do this do you still have to keep it in the fridge, or does the sugar from the regular BC make it safe to keep at room temp? im guessing duff's BC needs to be kept in the fridge like IMBC does...
What I ended up doing was mixing the Duff buttercream about 2:1 with regular buttercream (mostly since I didn't think I had enough of Duff's to finish the cake) and the results were fantastic.
when you do this do you still have to keep it in the fridge, or does the sugar from the regular BC make it safe to keep at room temp? im guessing duff's BC needs to be kept in the fridge like IMBC does...
Actually, IMBC (according to my cake book) can be left out for 2-3 days!!!! Several people here were saying that too, but I wanted to check to be sure! Though Duff's BC might be different...
So, if you mix with regular butterceam, that won't change that fact.
Melissa
This is a quote from another forum I was reading written by fat-sissy
Here you go cake buddies. I love this because you don't have to cook the egg whites in a water bath like SMBC or pour a hot syrup into the meringue like IMBC (by using pasteuirized egg whites, you skip this step).
French Buttercream Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland
Show: Food Network Challenge
Episode: Challenge: Elvis Birthday Cakes
10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, rubber spatula
*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Yes, this is okay to leave at room temp for a few days. Any longer, and you can 'frigerate. Bring to room temp and re-beat to the proper consistency. It is best served at room temp.
IMBC is hard as, well, butter when it comes out of the fridge, so you have to let it warm up to room temp before you can spread it. The first time I did this, I didn't think it was ever going to come back to the right consistency - it looked like a gloppy mess (pardon my scientific terms) for the longest time, but then it finally did come back together. Beautiful.
This recipe above is HUGE, I read elsewhere that most people half that recipe for a regular cake, though you can freeze it and reconstitute it. I just made an IMBC with 16 eggs and it will be enough IMBC for about 3 cakes!
melsisa
You can flavor imbc with any flavoring out there. It's not really meant to be a stand alone flavor. It is designed for adding flavors like kahlua, gran marnier, chambord, lorann's oil flavorings, mocha paste, etc. etc. It is used as a vehicle for these wonderful flavors.
Just one more thing I wanted to add, Meringue type frostings like IMBC and SMBC and French buttercream are really, really old recipes, and have probably been around since Versailles was built or even before. I bet the Medici's were the first to taste Italian Meringue BC. OOOO just the history behind these recipes whets my appetite!!!
You can flavor imbc with any flavoring out there. It's not really meant to be a stand alone flavor. It is designed for adding flavors like kahlua, gran marnier, chambord, lorann's oil flavorings, mocha paste, etc. etc. It is used as a vehicle for these wonderful flavors.
And I think that's where I went wrong - just plain IMBC, later I see in the book that for EVERY cake she adds stuff to it - same with Martha Stewart's SMBC recipe - it's a base recipe!!!!
Melissa
See, now I KNEW having a recipe of his was too good to be true...notice there is no metion of flavoring ANYWHERE in his recipe...leaving out the goods!!! Oh Well, I still love him!! 
.[/quote]
Actually, IMBC (according to my cake book) can be left out for 2-3 days!!!! Several people here were saying that too, but I wanted to check to be sure! Though Duff's BC might be different...
Melissa[/quote]
i had no idea! thats great to know, i figured that with egg whites and butter as the primary ingredients it would have to be kept in the fridge. thanks!
well, you usually list a base recipe and then you "assume" people know that it's a starting point - that's what my cake book states. In the front of the book are essential recipes, but then for each "cake" there it says, "add blah blah to essential yellow cake and add Blah Blah to essential buttercream...
So, his "recipe" for his buttercream is just this, then he tailors it for each cake requested - kind of like having a base bread recipe or a base pancake recipe - a starting point to build from... Doy... why didn't I realize that before!!!
melissa
Anyone use pasturized egg whites instead of "real" egg whites? What brand do you recommend?
well, you usually list a base recipe and then you "assume" people know that it's a starting point - that's what my cake book states. In the front of the book are essential recipes, but then for each "cake" there it says, "add blah blah to essential yellow cake and add Blah Blah to essential buttercream...
So, his "recipe" for his buttercream is just this, then he tailors it for each cake requested - kind of like having a base bread recipe or a base pancake recipe - a starting point to build from... Doy... why didn't I realize that before!!!
melissa
Yes, "assuming" that I already know something is a total waste on me!! Plus I had never made this type of icing before, so I had no idea that was just a base recipe!!
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