does anyone else not like the taste of buttercream? I have experimented with putting different flavorings in but haven't fallen in love with it like so many others have. I like to use it, because it doesn't require refridgeration, but, don't personally like the taste.
You have to have a sugar tooth for the american
type butter cream. The british like to use
royal to cover their cakes, and that is sweet.
I've tasted both IMBC and SMBC and they are
amazing. I found a Bc that is good and not so sweet and my bride loved it!. I actually like eating it. I guess it's an aquired taste!
I did not like buttercream either, but I use the Buttercream Dream recipe, and I love that!
vixterfsu, what recipie do you use? I do love imbc too!!!
You definitly have to have an aquired taste for it. My DH can't stand buttercream. I used the Dream Whip recipe for my DS birthday cake and liked it much better; it is not too sweet. I am going to change a couple of things the next time I make it and hopefully it will be even better!!!
I make buttercream with mostly butter. about 75%...I add some Crisco just for stability...but, I accidentally used sweet cream salted butter...instead of unsalted....and boy, did it cut down the sweetness. It was a good mistake that I have been repeating ever since...
for chocolate buttercream that is to die for...add a heaping teaspoon of instant coffee (dissolve it in a few drops of water) and add it to the mixture...you won't believe how the flavor is enhanced.
Why would I call you "crazy butt"? Can't I just call you "ms manning"? 
Sorry, couldn't resist!!
Seriously, my 8 year old son doesn't like buttercream either, so he gets chocolate chip cookie cake with whipped ganache for his birthday cake. Rough life for him, huh?!
I just made samples for this weekend and actually four different icings, a white chocolate cream cheese icing, an all-crisco white icing, an all butter bc, and my usual standby IMBC, and I have to say the IMBC is like a religious experience compared to the "normal" bc's, especially the crisco one, though I can eat it (which surprises me)--it's just so so so sweet, though.
Try an imbc instead; way less sweet, much more buttery and smooth. People have told me lately that it's like having vanilla ice cream with the cake, so that must be a good thing...
I'm soooo new at ths - talk about a huge learning curve!!! Thanks for the info, now if I understand correctly, the IMBC is not as sweet as traditional buttercream???
I love love love IMBC, but my only problem with it is that it has to stay in the fridge after you ice the cake and come to room temp to eat it (otherwise it is like eating pure butter). I don't have the patience to wait for it to come to room temp to start munching on it.
Quote by @%username% on %date%
%body%