What's the difference between the two? Which is better tasting? I see alot of people on here talk about IMBC but not too much about SMBC. Which is easier to make?
Sorry for all the questions! TIA!
For SMBC, you cook egg whites and sugar, whip it to a meringue, then add butter. For IMBC you whip the egg whites and then add in a syrup made of sugar and water, then add in butter. They are both meringue based buttercreams just made a little different. I normally use SMBC. I haven't actually tried the IMBC yet, but alot of people here on CC swear by it.
I haven't found SMBC to be unstable..it is very easy to make, especially with the pasteurized egg whites!
IMBC and SMBC taste pretty well the same...AND they pipe and ice like a dream..so silky smooth.
If you make the chocolate version of these, you'll think you have died and gone to heaven..delish!!!!
oooh oooh oooh better than chocolate is HONEY mmm....
And its not that SMBC isn't stable, just that IMBC is MROE stable. You can actually melt IMBC down some and pour it, but it won't work with SMBC (ok, I never tried it and failed with SMBC, but thats what my chef said)
Thanks guys! Would you mind telling me some variations for either that you guys like? For instance, chocolate, mocha, lemon or any fruit flavor. And how much do you add?
Thanks again!! 
Does anybody know where I can find the pasteurized egg whites? That would make my life so much easier!!
The latest thing I've done with the SMBC was add amaretto coffee creamer and almond extract. It was a hit with white chocolate cake. That's what my first bride picked for her wedding cake. I've also done it with lemon curd and strawberry puree. The strawberry almost tastes like ice cream!
Do you buy the strawberry puree or make it? If you make it, how did you do it and how much did you add? TIA!
Does anybody know where I can find the pasteurized egg whites? That would make my life so much easier!!
You will find it at the grocery store near the eggs but in a little carton along with the egg beaters and that sort of thing...
They are sooo convenient.
I use McCain smoothies fruit from the frozen juice part of the store...they come in little containers like fruit cups but are just fruit puree intended to become a smoothie...I thaw a little container and add it to the SMBC when it is done...beat it in well and add a bit more flavouring (Lorann) of the same type to enhance the flavour...people love then!!!
There is mango/orange, wild berries, strawberry banana and pineapple coconut.. all delish..
I add Grand Marnier quite often...about 3 tbsp or so..maybe more...I just keep on adding it little by little till the taste is good..
I think chocolate is my favourite..I add 300 gms of Callebault semi-sweet callets (melted and cooled) to a recipe and it is so good!!
I know you can add cream cheese to it as well...read it in Confetti cakes book...haven't tried that yet..
I have also added ganache to it as well and that is really good...
You can also lay smbc down and then add sliced strawberries and then add more smbc..the butter content in the icing seals in the strawberry juice and doesn't leak into the cake....
HTH
Jane
Do you buy the strawberry puree or make it? If you make it, how did you do it and how much did you add? TIA!
I take frozen strawberries and just add sugar to taste. Then I blend them with one of those immersion hand blenders. Would probably be easier in a food processor but I haven't purchased one yet. Then I strain the puree to get rid of all of the seeds. For one batch of SMBC I add about 1/2 cup. It's really very tasty. And I'm sure you could probably do it with any fresh fruit.
[quote="JaneK"]
Does anybody know where I can find the pasteurized egg whites? That would make my life so much easier!!
You will find it at the grocery store near the eggs but in a little carton along with the egg beaters and that sort of thing...
They are sooo convenient.
You know, I bought some one time that was over in that section. When I got them home I tried to beat and beat and they wouldn't whip. Then, I read on the carton that they were not suitable for meringue 
I felt like such an idiot. Then it said that for meringue there is something called whipping whites but I can't find them anywhere!!
Thank you so much!! That sounds delish. What's an immersion hand blender? 
Thank you so much!! That sounds delish. What's an immersion hand blender?
Oh it's just one of those little stick blenders. Like the ones that used to be on infomercials that you can stick down in a cup and make a smoothie supposedly or whip cream with. But if you have a food processor, I think that would definitely be better.
Oooooh, I know what you're talking about. I don't have a food processor. Or the thing that you have. I guess I'm out of luck! I guess I could use the blender? I hate lugging that thing out! 
Oooooh, I know what you're talking about. I don't have a food processor. Or the thing that you have. I guess I'm out of luck! I guess I could use the blender? I hate lugging that thing out!
Yeah, now that you mention it, a blender would work just as well. Especially if you plan on straining it anyway.
I've got a question, wouldn't it be too runny after adding the liquid flavors?
I've got a question, wouldn't it be too runny after adding the liquid flavors?
I am by no means a pro at this yet. But, I can say that I haven't had any problems with it to date. If you're scared about it, add just a little at a time. If it looks like it's getting soupy just keep beating it and it will come back together. Same as if it gets soupy when you're adding butter.
Yeah.. it's suprising how much liquid the BC can take.. LOL. I do it by eye.. I find that a recipe the size of shirley's IMBC can take at least 1/2 cup of extra liquid with no problem.. probably more. So I put it in.. taste it.. put some more in.. taste it.. put some more in.. taste it.. taste it.. taste it.. taste it.. make another batch for the cake..
The taste and texture are very close to being the same. Two different methods of making the icing, I think IMBC is very fast and easy to make, others feel SMBC is easier. I think you have to experiment and find the one that works best for you.
What is IMBC i know the other one, but not this oneThanks
The taste and texture are very close to being the same. Two different methods of making the icing, I think IMBC is very fast and easy to make, others feel SMBC is easier. I think you have to experiment and find the one that works best for you.
What is IMBC i know the other one, but not this oneThanks
It's Italian Meringue Buttercream.
I used SMBC from elissa astrauss's recipe this weekend.. I made some moch, some chocolate OMG it was delish!!!!
I used SMBC from elissa astrauss's recipe this weekend.. I made some moch, some chocolate OMG it was delish!!!!
That's the exact recipe I'm trying next week!!!!! I was hoping someone had tried it! So you liked it? Did you try it plain at all? I'm so glad you posted this!!!
i liked it alot.. I tried it plain on my spoon LOL oh yea, I alsomade a sample cake for a coworkers wedding and I used it regular.. I was trying to think I made it 3 times this week.. Yes I did make 3 batches.. I didn't take a pic of my coworkers test cake but it smoothed nicely
in the whimsical bakehouse they give portions something like this
coffee, 2 tb strong coffee to 2 cups icing
lemon , raspberry etc, 1/4 cup curd or puree per 2 cups
my brain just went blank, sorry i cant remember more.
i really like the addition of liquers. amaretto, chambord, kaluah (sp?) are great. the grand manier (sorry i know i butchered that spelling) is an orange liquer, that sounds awesome! that'll be the next one i try.
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