Ok y'all... I had to make creme anglaise yesterday, so I have a bowl of egg whites sitting here... IMBC me baby! (Or SMBC... whatever!!) Can anyone suggest a really good recipe? I am going to give it one more try! 
(And I saved a naked cupcake for this purpose!)
Luddroth is so right about Toba Garrett's chocolate ganache SMBC (it's on the epicurious.com website if you don't have her book). It's a mind blower. I have some in the freezer -- it's awesome if you sneak a frozen bite 
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It's 7:30 in the morning and all I want now is a big bowl of SMBC to try. I can't wait to make it after all these reviews and flavoring recommendations.
Thanks all for these great suggestions!
Kim
Shirley's IMBC is the recipe I use and I love it:
http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
You can definitely omit the orange extract if you don't have it on hand...maybe add another tsp of vanilla to compensate or play around with the other flavors discussed previously in this thread.
Let us know how you like it! I'm glad you saved the naked cupcake!! 
(you may wish you would have saved more........)
My least favorite icing is whipped (I hate Kroger's) but even I love SMBC. I've discovered that you need lots of flavoring or it does taste like butter. It tastes even better on the cake than from the bowl. My favorite SMBC so far is peanut butter. It uses brown sugar instead of white and then you add peanut butter at the end. It is to die for!!!
I also love IMBC and SMBC!!! I just did Martha Stewarts recipe for her new Wedding Cakes book.. I love it!!! It was so yummy I did take a spoonful hehe!! I think these icings are more refined and much better tasting. However I would not waste my time if I am going to do a cake for a child or cupcakes for children. Too refined for them. For me if I go a month without it I'm craving it!! I'm totally addicted!!!!
I just need to figure out the bubble problem and I will be all set. I actually tried having it on the lowest speed (after I whipped the egg whites of course) but I still got bubbles! I dont know if maybe I need a bigger batch? Or maybe it has to do with the temp of the butter? I am just throwing out ideas here. I just can't figure it out! It actually makes smoothing difficult for me.
Um, I hate to be a pain, but stating that you love peanut butter IMBC without listing a link or the recipe is like a Federal offense. I think that gives me the right to throw cake scraps at you!! 
I am a huge peanut butter lover, especially paired with chocolate. Hmmmm... I bet there is something you could do to fix this problem if you were so inclined!! 
Melvira, CC's very own melysa also has a SMBC recipe here, she calls it "Very Vanilla" http://www.cakecentral.com/cake_recipe-6927-2-Very-Vanilla-Swiss-Meringue-Buttercream.html
I've heard great things about Shirley's IMBC recipe, although I myself have never made it and probably wouldn't use the orange extract. I use the Mousseline bc from the Cake Bible. I tried SMBC once and I'll admit it was easier to make...but I can't remember which recipe I tried! It may have been jkalman's here on CC http://www.cakecentral.com/cake_recipe-5453-1-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html
I agree, posting a peanut butter variation is a must!! I remember a few threads about that a while back...there was much speculation that the pb would totally break down the buttercream. I'm sooo curious to know what formula+technique was used to get pb into the icing!! Oh can you imagine, pb imbc on a chocolate cake???!!! sluurrrrrppppp
Good luck with your taste test!!
First, I LOVE this topic! Everything everyone's ever wanted to know about IMBC and SMBC!!! I keep looking for the illustrious "not-so-sweet" icing and think I've found it in IMBC or SMBC, BUT (you knew that was coming) I tried it once (I think it was a SMBC) and while it went on the cake and smoothed fine, while trying to pipe with it, it got too soft (warm) so I popped it in the fridge- problem solved! Until I pulled it out and wanted to eat it... it was butter... sweet butter, but butter. I'm assuming my problem was not letting it come to room temperature and not having enough flavoring in it, right?
Here's the link to the peanut butter!! Sorry! 
It also includes some other variations that I haven't tried yet but desperately want to.
http://www.globalgourmet.com/food/ild/2005/0905/buttercream.html
All of this IMBC chit chat has me wanting to try it!
So, you can get it smooth, and pipe with it, and make roses too? And it's not too sweet... How can it be bad? 
Just curious, what is the difference between Swiss and Italian meringue buttercreams??
Now I just need an excuse, I mean reason, to make a cake and try a new icing!
I have always LOVED IMBC, since the very first time I tried it! I am trying to convert folks here, still trying to get it perfectly smooth though.
My question is, how do I store it? How long does it keep in the fridge? Should I freeze? Does it need to be re-whipped after storing?
If you make multiple batches/large quantities for a wedding cake do you make it ahead or the day of decorating?
Okay, that was several questions. It is sooo delicious though! Yesterday I made some, now I want to try that pb version.
Try this combo, yellow cake (your fave), mix IMBC with some lemon curd to taste and a strawberry fruit filling. My eyes were rolling around in pleasure! So so so good!
Almost better than s** (almost ) don't tell DH.
krazykat I would agree your problem was definitely not letting it come to room temp and not enough flavoring. You always want to eat it at room temp, otherwise it's just hard and...well...buttery! And the flavoring, yep well that's what we've been talkin' about .
Kay_NL, the difference between Italian and Swiss is just in the procedure you use to cook it. IMBC involves heating sugar syrup on the stove and pouring it into your peaked egg whites. In SMBC you combine the sugar and the whites and heat those to the proper temp before whipping. I'd tried IMBC first because I was afraid of accidentally scrambling the eggs using the SMBC method! When I did try smbc I must say, it was nice to just get the eggs and sugar all together at once. I've read several places that SMBC is a LITTLE less stable at higher heats than the IMBC method. I have no earthly idea if that is true or what the margin is though.
Lenette--Storage! According to what I've read, you can store it up to 8 days in the fridge, or xxx months in the freezer. I say xxx cuz I can't remember how many months! At least 3. Always rebeat before actually using it to ice, but in order to rebeat you have to let it come back to room temp (several hours if it was in the fridge; if frozen, first defrost in the fridge and then take it out for several hours to come to room temp). If it curdles on you while rebeating, just keep beating...maybe warm the bowl w/your hands a few times...eventually it will come together. If it stays curdled for a long time then it was just too cold, it'll get there, don't throw it out (if it turns completely runny like soup then it got too warm...so...back into the fridge it goes.)
Also to answer your question about making it ahead or not, you surely can but you have to rebeat it as above. Antonia74's instructions state that she makes hers the same day to help reduce the amount of air in the icing (cuz the more times you beat it the more opportunities for whipping in some air).
Oh, lemon curd IMBC on a cake with strawberry filling...wow...sounds almost as good as with raspberry filling .
I just need to figure out the bubble problem and I will be all set. I actually tried having it on the lowest speed (after I whipped the egg whites of course) but I still got bubbles! I dont know if maybe I need a bigger batch? Or maybe it has to do with the temp of the butter? I am just throwing out ideas here. I just can't figure it out! It actually makes smoothing difficult for me.
I don't make SMBC or IMBC but I do make Toba Garrett's french vanilla which uses a very similar process. I've found that when my butter is on the warmer side my icing is usually smoother. If it comes out too bubbly, I will warm some in the microwave on like power level 1 till its quite soft, then add it to my whole batch and mix it on low speed. It usually smooths out then. If I had a torch, I'd probably do as jkalman said.
Ok ceshell... here we go...
I tried Shirley's IMBC recipe and here is what I think:
I am not a 'convert' at this point. I will not be trading in my powdered sugar any time soon. HOWEVER, it was SO much better than the recipe I used for Duff's French Buttercream from Food Network. It does not taste like whipped butter, it has a nice flavor. It is very light and silky which is nice, but I can't completely abandon my American Buttercream! I love that stuff! Especially with hi-ratio shortening instead of blechy crisco. This recipe did give me FAITH in IMBC, I must say that. I can see how it would easily become addictive, just like my ABC, and that many people would prefer it if they aren't into the heavier texture and flavor. So... I am willing to say that you've significantly changed my mind about IMBC!! It's no longer a 'not even if you paid me to eat it' item!! That is important! I am anxious to see how it pipes, etc. and how it mingles with different flavors of cake. Maybe I'd better go taste it again and make sure I agree with what I've just said. I'd hate to go running my mouth without a second (or eighth) sample!! Yah, I guess you could say I like it. 
Yahooooo!!!! I'll take that as a convert . "it has a nice flavor" is definitely in the ballpark, as opposed to "tastes like a sweetened stick of butter"
For what it's worth I completely understand why you can't abandon your ABC hi-ratio recipe, to me that stuff is just like "comfort food" and even I like it on cake when I'm in the mood...well, I'm an all-butter buttercream person, but basically the point is: a powdered sugar based icing. Sometimes when I'm at a birthday party I'm practically salivating over the cake just to get a chomp of that stuff. For me it's just that I can only stand so much of it before I scrape it off, whereas with the IMBC I am scraping the PLATE trying to get every last bit of it into my mouth lol.
Anyway, hooray for you! Save it for "special occasion" cakes i.e. like a dessert cake, rather than an event cake. It'll be a nice change of pace .
But yes, special occasions it is! That sounds perfect!
My SMBC is almost the same as Duff's but I took out 2 sticks of butter so instead of 8 there's 6 (or 3 rather than 4 depending on how big of a batch you make) and added more vanilla. I just find it easier to make SMBC than dealing with the hot sugar syrup and all that.
And use unsalted butter because when you use the salted it tastes more like butter.. with the unsalted it tastes like vanilla ice cream.
Ok ceshell... here we go...
I tried Shirley's IMBC recipe and here is what I think:
I am not a 'convert' at this point. I will not be trading in my powdered sugar any time soon. HOWEVER, it was SO much better than the recipe I used for Duff's French Buttercream from Food Network. It does not taste like whipped butter, it has a nice flavor. It is very light and silky which is nice, but I can't completely abandon my American Buttercream! I love that stuff! Especially with hi-ratio shortening instead of blechy crisco. This recipe did give me FAITH in IMBC, I must say that. I can see how it would easily become addictive, just like my ABC, and that many people would prefer it if they aren't into the heavier texture and flavor. So... I am willing to say that you've significantly changed my mind about IMBC!!
It's no longer a 'not even if you paid me to eat it' item!! That is important! I am anxious to see how it pipes, etc. and how it mingles with different flavors of cake. Maybe I'd better go taste it again and make sure I agree with what I've just said. I'd hate to go running my mouth without a second (or eighth) sample!! Yah, I guess you could say I like it.
I'm telling you, if you add melted chocolate to it... you'll be licking the bowl! It is sooo good!!!
Lemon curd.. LEMON CURD!!!!! Add some lemon curd to it.. I know you love lemon curd and it tastes sooooooooooooooo good added to some IMBC/SMBC.
STOP IT, STOP IT, STOP IT!!! YOU GUYS SEE THE TICKER!! YOU KNOW I'M IN MY THIRD TRIMESTER AND WILL EAT ANYTHING THAT DOESN'T EAT ME FIRST OR RUN TOO FAST FOR ME TO CATCH!! WHY DO YOU INSIST ON TORMENTING ME?!?!?! WAAAAAAAHHHHHHHHHH!!! 
Ok, sorry about the little breakdown there. Just a few excess hormones that had nothing better to do!
Ohhhhhhh... lemon curd... with or without IMBC, who cares. Just give me curd and a spoon. Happy, happy days!
Tee hee.. we see the ticker.. and because you are carrying the future of the world you are entitled to eat yummy things. I'm telling you.. vanilla butter cake.. lemon I/SMBC.. raspberry puree.. topped with either vanilla or lemon I/SMBC.. the yummiest cake/cupcake EVA!!! (and good for babies.. it's scientifically proven )
Umm, I have to second the lemon curd!!! Mix a little of that in there and both you and the baby will jump for joy!
I just had a little BC myself. Mixed raspberry in it, on top of a chocolate cupcake. I wanted someone to walk into the kitchen so I could SMACK them it was so good! I am trying to eat just one!
I just need to figure out the bubble problem and I will be all set. I actually tried having it on the lowest speed (after I whipped the egg whites of course) but I still got bubbles! I dont know if maybe I need a bigger batch? Or maybe it has to do with the temp of the butter? I am just throwing out ideas here. I just can't figure it out! It actually makes smoothing difficult for me.
I don't make SMBC or IMBC but I do make Toba Garrett's french vanilla which uses a very similar process. I've found that when my butter is on the warmer side my icing is usually smoother. If it comes out too bubbly, I will warm some in the microwave on like power level 1 till its quite soft, then add it to my whole batch and mix it on low speed. It usually smooths out then. If I had a torch, I'd probably do as jkalman said.
i do this too! i cant stand those pesky bubbles- but melting down about a third of it helps tremendously. you can also do it on low heat in a saucepan (my microwave is broken! aack!) .
i also prefer using soft butter.
aswartz, thank you for the idea of adding peanut butter. sounds delish!
melvira, try a recipe that has a TON of vanilla. yum, yum. yum....did i say yum?
I wanted someone to walk into the kitchen so I could SMACK them it was so good!
Bwahahahaha!! Why does that sound like something I'd say?
And you know... if it's scientifically proven to be healthy for baby... who am I to argue with science. I mean, I'd hate to have some problems and find out down the road that it was a simple icing deficiency! I don't even think my OB/GYN screens for that! The clueless morons!
Ok so I was brave yesterday and tried Shirley's IMBC...Uhm....disaster much?
the first time I apparently over cooked the sugar. I read today that sugar stuff sets at a lower temp in high altitude...that's me a day late and dollar short.
The second time I think the butter was to warm because I got the soupy mess at the bottom. then When i beat it it never really got to a nice smooth look that I expected.
And, uhm have you seen the commercial with the people eating the butter sticks on their potatoes?? Blech....I added extra vanilla, but still.
I have used a recipe from here...and subbed 1/2 the butter for hi ratio shortening. It is still light and fluffy, but less stick o' butter. I liked the white choc version, but it was a bit sweet. I did however LOVE the lemon curd in it....Sorry Melvira !
So....how do fix the imbc and make it less butterific?
Thks, Julia
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