Smbc Vs Imbc - What Are The Differences?

Decorating By Homemade-Goodies Updated 10 May 2008 , 9:41pm by Homemade-Goodies

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Homemade-Goodies Posted 9 May 2008 , 1:01pm
post #1 of 5

Here's my ignorant question of the day:

I have made a number of meringue type buttercreams, but I don't know if they would be considered Italian or Swiss in make & model.

Is there a way you can define their differences? What would be the preference of one over the other?

Thanks in advance for the help, gals!

Tanja

4 replies
tiptop57 Cake Central Cake Decorator Profile
tiptop57 Posted 9 May 2008 , 1:51pm
post #2 of 5
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Homemade-Goodies Posted 10 May 2008 , 9:15am
post #3 of 5

Thanks for the referral....I didn't find this when I searched earlier. icon_smile.gif

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JanH Posted 10 May 2008 , 9:26pm
post #4 of 5

Overview of different icings by type:
(Also has handy frosting troubleshooting chart on last page.)

http://tinyurl.com/yh44gu

HTH

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Homemade-Goodies Posted 10 May 2008 , 9:41pm
post #5 of 5

Answers from the guru herself!!! icon_wink.gif

It doesn't mention Swiss specifically, but I can see that it is just variation of the Italian, as tiptop mentioned in the other thread.

Really awesome to have this encyclopedia of icings....thanks for share, Jan!!!!

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