Has anybody ever added shortening to a SMBC or IMBC recipe to add stability? If so how did it taste? Did it work? I've never made either of these icings and I want to give them a try but I'm concerned about the stability.

I thought I have read someone doing that before. I do not know how much to add and the results though.

I can't help you with your question but I would like to know what SMBC and IMBC are. I am assuimng the BC stands for buttercream but I am clueless as to the rest. TIA

June

Swiss meringue and Italian meringue.

I know IMBC is supposed to be one of the most stable buttercreams, certainly more so than all butter American buttercream. I have successfully used IMBC on cakes which have been outside in high heat and humidity. Obviously the IMBC got quite soft, but it did not slide off the cake.

I would never even consider this! I only use SMBC. The great thing is that a well chilled cake travels well. Now you cannot leave it sit out in the sun for five hours on a hot day. I plan out all my delivery time to the service time of the cake.

I did ave a cake out on a hot day once and it never melted off the cake.

Good question JuneHawk I didn't know either what it was.

NEVER, Never ever! I tried it once and it was just awful, greasy and heavy, completely changed the texture and taste. Yuck!

Do these buttercreams crust? SMBC and IMBC that is. See? I'm learning the lingo

June

No, the meringue buttercreams do not crust. The texture is quite different to powdered sugar type of BCs. Very smooth and silky. The best way of smoothing meringue buttercreams is using a hot spatula, you can get a very nice finish that way.