I found a thread on here for Duff's FMBC recipe and just tried it on a fudge chocolate cake. I have to say that it takes a while to make (I usually make the wilton buttercream icing). Which is fine. It is sort of a different texture, but smoothed on the cake very well. The only problem I had is that, to me it didn't seem to have much flavor. Maybe I have just grown used to sweet tasting buttercream. It is the only type I have ever had.... Are the fmbc, imbc, and smbc icings supposed to taste less sweet? What are your favorites, and why? (not as sweet, sweet, etc...)
Umm, FMBC?? Is that French Meringue Buttercream?? I have tried the buttercream dream and wasn't thrilled but I tried the Decorator's Buttercream [both on here] and I love that! I am going to try an IMBC and SMBC along with my regular and do a taste test...probably try this next weekend.
I think the IMBC and SMBC are supposed to be less sweet. It's all a matter of preference.
My favorite I've tried so far is Shirley's IMBC.
http://www.cakecentral.com/cake_recipe-2426-0-Italian-Meringue-Buttercream--Shirleys-Method.html
It does take longer to make than regular BC but most of the extra time is just letting your mixer do the work and it is SO worth it.
Yes, it is much less sweet and more buttery. Actually, if you eat it alone, it doesn't taste like much. But when you pair it with the sweetness of the cake, I like it so much better than regular "sweet" BC. Instead of overpowering the cake flavor, it compliments with a sweet creaminess. If you are used to the very sweet regular "American" buttercream, the European buttercreams take a little getting used to.
I have had a great response to Toba Garrett's French buttercream. I use it as a filling and crumb coat, but have not tried to pipe with it. I use the decorator's b/c for piping, but I also live in FL and it has been very hot this summer. The IMBC is pretty heat tolarant as well. Also, I got great advice (from cc of course!) that if an icing is too sweet you can cut the sweetness by adding salt to the liquid when making the icing, I have used as much as 1/2 a tablsespoon, it really works well.
Sue
I agree, I like the MBCs much better than the PS ones. They are less sweet and when you add fruit purees, that can cut some of the buttery taste as well. I still haven't tried the IMBC, I'm going to do it soon. The SMBC is my standard and I'm still looking for a good PS buttercream because though I don't care for it, some people love it!
I use Julie's Less Sweet Buttercream (posted here) and also Whimsical Bakehouse buttercream, which I use as a whipped buttercream. However, I personally prefer the french buttercream (also in the recipe section here) that has a cooked milk and flour mixture. I just don't use it as one of my standard buttercreams for customers; it is a premium frosting as it is a bit more time consuming.
My favorite used to be regular BC, but i just tried SMBC, and I have been converted! I love it because its so smooth, and tastes wonderful. my only question, to anyone experienced with it; I have a wedding shower cake to do. If I ice it in SMBC, will it be ok to leave out on the table for a couple of hours (the event's in a hall) Since SMBC is mainly butter, I wonder if it will melt.
I can't find one!
I'm not fond of the overly sweet taste of buttercream. I love the texture of IMBC but detest the fact that it tastes like a stick of butter. I tried the version that uses shortening for part of the butter, but it just has a pasty, salty taste to me.
Is there anything that cuts the butter taste of IMBC or could it be using a different brand of butter would help? I'm currently using The walmart brand just because it works well for other things I bake.
I'm desperate to use IMBC because it makes the most beautiful roses, but the taste is just too much for me.
I have to voucher for Brickflor's buttercreams. They are outstanding.
I use/love BC, I got the recipe with my Kitchenaid mixer. As far as the butter taste justme50, I use Land O Lakes unsalted butter and I think it tastes great!! Oh and I second the chocolate BC, my husband (and I) could skip the cake and just eat the icing!!
I did post it, it's just not listed yet. Here it is, this will crust over about 10 mins.
Chocolate bc-I can call this award winning-lol, I made it on a cake that won first place in the Hershey Cocoa contest at a local fair
It's a big batch but it's easier for me this way:
Makes 6 cups
1 1/3 c. butter (2 sticks plus 6 tbs.)
2/3 c. crisco shortening
1 1/2 c. cocoa
2 tsp vanilla
8 c. pwd sugar
approximately 2/3 c. half and half
2 tbs. corn syrup
Blend butter and crisco together. Add cocoa and vanilla, then add sugar one cup at a time until blended-frosting will be VERY DRY. Slowly add half and half and corn syrup until you reach desired consistency.
I can't find one!
This was me not too long ago. I decided to try something different. I wanted something light and tasty for summer. So I found a whip cream stabilizer, Dr. Ocker, hope I spelled this right. I used this without any sugar and it was great! It had a lightness that was perfect with my strawberry simple syrup and fresh strawberries. The stabilizer kept my decorating fresh and perfect. I don't know if I will ever go back to buttercream...this has such a wonderful look and people love it. See my pix...strawberry shortcake.[/img]
Thanks brickflor...using half and half is something I haven't tried yet, it sounds great.
I have some of the stabilizer you're talking about dizzymaiden. So you just add the stabilizer to the whipped cream with no sugar? I use the stabilizer all the time for sweetened whipped cream on desserts and it really does work well, no runny liquid after it sets in the fridge for a few hours!. Not sweetened though sounds like it might work really though against a sweeter cake.
Your dessert looks delicious!
Hello Dizzymaiden would you mind sharing your recipe or explaining what the stabilizer is. Pardon my ignorance I'm new to cake decorating and really hate the taste of the bc. I've tried different recipes but I still can't find the right one for me.
Thanks!
[/quote] So I found a whip cream stabilizer, Dr. Ocker, hope I spelled this right.[/quote]
Been looking for something like this, but wanted to stay away from Milk..can this be done with Non-Dairy Whipped Topping like Cool-Whip?
Also, what kind of frosting is good with WASC cake? I made one for 'taste test' and frankly, could just sit and eat the whole thing plain! 
But I figured I'd frost it!
Dr. Oetker Whip it - add heavy cream some very fine sugar and beat until peaks form. Your whipped cream will stay stiff for hours without separating.
It is very basic and almost too easy! I love this because if you soak your cake with flavorful simple syrup (add fruit to your water and sugar and strain) the whip cream taste so light.
Hope this was clear.
I go to the website: http://www.oetker.com/wga/oetker_com/html/default/debi-6t4h9m.uk.html
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If you can't find the packets of stabilizer, another way of doing it is to dissolve a little bit of knox gelatin in water (just a little, perhaps a tablespoon of dissolved gelatin to a pint of cream unwhipped). It will hold for days without separating.
It just never occurred to me to use it unsweetened!
I was using CakemanOH's hi-ratio shortening frosting recipe for quite awhile. It worked out pretty nicely and smoothed fairly well. The only complaint I had about it was it was rather sweet (yes I know it's suppose to be sweet, but some people that I made cakes for probably could have done without all the sweetness). So then I tried using the Dreamy Cream recipe and used 1 cup of Sweetex hi-ratio shortening in place of the 1.5 cups of Crisco and it works pretty good. It tastes very good without being too sweet. About the only complaint that I have is that sometimes smoothing the cake out can be a bit of a tuchas with this recipe, but perhaps it just takes time to figure it out.
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