http://forum.cakecentral.com/cake_recipe-2426-2-Italian-Meringue-Buttercream--Shirleys-Method.html
Here's a link to Shirley's IMBC. I've never tried either, I will for the first time next week. I'll be making Elisa Straus' recipe from The Confetti Cakes Cookbook. I don't think I can post her recipe on here though and I'm not sure if it's posted any where else. HTH
It has been said that it can stay out 1-2 days but i don't have AC LOL..
Elissa strauss's recipe is given at baking911
here http://www.baking911.com/asksarahbb/index.php?showtopic=3369
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.
Is the receipe on CC site?? If not would you share it with me??
Thanks
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.
Is the receipe on CC site?? If not would you share it with me??
Thanks
Here you go.
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
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.
Is the receipe on CC site?? If not would you share it with me??
Thanks
Here you go.
Thank you ,
http://forum.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
I have a question....I've made a French Vanilla cake and am going to torte with strawberry. I'm going to make Shirley W's IMBC for the first time, question is should I omit the orange extract since I'm torting with strawberry? If so, do I use vanilla instead? Help! I can't wait to taste the IBMC, I've heard so much about it 
I have a question....I've made a French Vanilla cake and am going to torte with strawberry. I'm going to make Shirley W's IMBC for the first time, question is should I omit the orange extract since I'm torting with strawberry? If so, do I use vanilla instead? Help! I can't wait to taste the IBMC, I've heard so much about it
I would say yes omit it and use vanilla, or strawberry extract if you have it. Or if yu don't mind the icing being pink, you could even add strawberry puree.
Thanks RRGibson. I think I'll use the vanilla, I'm making the cake for my son and hubby, they would crack up if I made them a pink cake! Thanks so much for the advice 
Thanks RRGibson. I think I'll use the vanilla, I'm making the cake for my son and hubby, they would crack up if I made them a pink cake! Thanks so much for the advice
funny you say that. my son turned 8 on tuesday. i made banana cake w/ strawberry imbc using puree. it was pink. 
it tasted REALLY good though! plus none of his friends saw it, so i didnt get into any trouble.
italian or swiss meringue buttercream. i dont know what wmsb is...
imbc and smbc are mainly butter and eggwhites, a little sugar and vanilla. they can be flavored with extracts, chocolate, liquors and fruit purees. the icing is like silk , less sweet than "regular" buttercream and is really really yummy.
I have a question....I've made a French Vanilla cake and am going to torte with strawberry. I'm going to make Shirley W's IMBC for the first time, question is should I omit the orange extract since I'm torting with strawberry? If so, do I use vanilla instead? Help! I can't wait to taste the IBMC, I've heard so much about it
I have to tell you the small amount of orange extract along with the Vanilla does not make ths icing taste orange or citrus flavored, it just adds a fresh taste to it and I think cuts down on the sweetness.
i use the paddle after I add the butter (rather when I add the butter)
I whip the whites with the whisk attachment and use it to beat in the cooked syrup, when cool I switch too the paddle attachement and beat in the butter. I think switching to the paddle at that point helps to prevent air bubbles in the finished icing.
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)
LOL, just did this today in the back of my vehicle by leaving a pastry bag of icing (my "in case of emergency") while I went to Lowe's after I delivered a cake. Came out of Lowe's, started loading stuff into the back and next thing I know, melted IMBC squirted all over the back of my car!!! I was in hurry when I ran out the door and just grabbed the bag, won't make that mistake again!!!!!!!!!!!!
Don't hate me guys...I wasn't too crazy for it! 
I had a recipe for lemon IMBC and almost gagged when I tried it, I think it had way too much butter in it. Then I tried Elisa Strauss' SMBC and although it was much better, I think I like the traditional buttercream better! Although I am one of those people who actually like to eat fondant. So I already weird. Other people did like it though, so I'll make it for those who request it.
No such thing as a dumb question.. and no.. they don't.
Don't hate me guys...I wasn't too crazy for it!
I had a recipe for lemon IMBC and almost gagged when I tried it, I think it had way too much butter in it. Then I tried Elisa Strauss' SMBC and although it was much better, I think I like the traditional buttercream better! Although I am one of those people who actually like to eat fondant. So I already weird. Other people did like it though, so I'll make it for those who request it.
We won't hate you! Everyone likes different things. However, were you sure to add enough flavoring? The IMBC recipe I use calls for "2-3 tsp" of flavoring and I can tell you, when I did it with just 2 tsp of vanilla I really did NOT like the icing at all, just tasted like butter to me. One teeny additional tsp and boom-heaven in a mixing bowl. I couldn't believe the difference such a small amount of flavoring made.
Don't hate me guys...I wasn't too crazy for it!
I had a recipe for lemon IMBC and almost gagged when I tried it, I think it had way too much butter in it. Then I tried Elisa Strauss' SMBC and although it was much better, I think I like the traditional buttercream better! Although I am one of those people who actually like to eat fondant. So I already weird. Other people did like it though, so I'll make it for those who request it.We won't hate you! Everyone likes different things. However, were you sure to add enough flavoring? The IMBC recipe I use calls for "2-3 tsp" of flavoring and I can tell you, when I did it with just 2 tsp of vanilla I really did NOT like the icing at all, just tasted like butter to me. One teeny additional tsp and boom-heaven in a mixing bowl. I couldn't believe the difference such a small amount of flavoring made.
Thanks ceshell! I put what it called for in the recipe. I will try it again and add more flavoring. It was just the one lemon one, it totally tasted like butter. Just butter, I seriously almost gagged! I tried two different recipes and the lemon one had way more butter in it than the other.
Stick with Shirley's IMBC recipe.. the ones that call for 2.5 pounds of butter to 10 egg whites are too buttery for me.. I make SMBC using the same amounts that are called for in Shirley's IMBC and it is great. I have made Shirley's IMBC too and it was also great. And do make sure you add lots of flavorings.. What was the recipe for the lemon one? I make a lemon SMBC that is really good, but you add lemon curd to it. Lemon extract is gross to me unless you are adding some citic acid to it as well to get some tang.. you need the tangy aspect of the lemon and the extract doesn't have it.
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