Imbc/smbc Question

Baking By AKS Updated 17 Jan 2016 , 6:31pm by LeanneW

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AKS Posted 2 Aug 2005 , 2:25am
post #1 of 9

If I wanted to substitute meringue powder for egg whites in IMBC or SMBC, how would I do that? In what quantities? What about methodology? Do I have to reconstitute the M powder with water first? When you substitute with the M powder, is it gritty? Thanks in advance. -Alysa

8 replies
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ivanabacowboy Posted 2 Aug 2005 , 8:54am
post #2 of 9

I've never done a meringue icing, but I have done meringue on pastries and the like. You would need to reconstitute the meringue powder first. In the Italian/Swiss BC recipes I have, the whites are either whipped separately with the syrup streamed into them, or with the sugar. The powder wont peak without liquid. icon_smile.gif

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ivanabacowboy Posted 2 Aug 2005 , 8:56am
post #3 of 9

Sorry I missed the second part of your question. The pkg of powder should have a "per egg white" equivalent so many tbsp of powder to a quantity of water to make 1 egg white.

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AKS Posted 6 Aug 2005 , 9:50pm
post #4 of 9

Thanks for the help. I made it and I ignored the number of egg whites needed and just put in the correct amount of egg whites (1c). It workes great!

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Jackie Posted 6 Aug 2005 , 10:00pm
post #5 of 9

For those of you following this thread and are not sure what they are talking about:

The difference between IMBC and SMBC is in how the eggs are cooked.

IMBC - Italian Meringue ButterCream

the hot sugar syrup is slowly poured into the whipped egg white mixture

SMBC - Swiss Meringue ButterCream

the egg whites and sugar are cooked to 160 degrees F, then whipped until it cools

IMBC is the most commonly used of these buttercreams. I know several people who use it, but it has to be kept refrigerated and would not hold up very long at an outdoor Summer wedding. HTH
//Originally posted by CakeBaker

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okieinalaska Posted 29 Oct 2005 , 11:18pm
post #6 of 9

For smbc, does it need to be refridgerated as well?

Is there a taste difference?

Thank you,

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Trevorsanichar Posted 17 Jan 2016 , 4:14pm
post #7 of 9

Why does my smbc swish around in the bowl? It holds peaks and everything it just has an excess water around it the prevents it from sticking to a cake after the crumb coat. Has anyone had this problem or any solutions? 

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Jinkies Posted 17 Jan 2016 , 4:53pm
post #8 of 9

Are you using real butter?  If so, your butter may be too soft.  

Also, Your meringue needs to be whipped to very stiff peaks.  You cannot whip it too long.  If it's still watery or swishy, you need to keep whipping.

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LeanneW Posted 17 Jan 2016 , 6:31pm
post #9 of 9

@Trevorsanichar  Check that you are using unsalted butter, also, what did you flavor it with? Sharing your recipe would help troubleshoot the watery issue. 

Try taking 1/2 cup of BC out of your batch and microwave it for 10 seconds, or until melted but not hot. Then add this melted BC back to the batch and whip. It might bring it together faster.

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