I offer both and let the client decide...I'd personally never use the powdered sugar version if I had a choice, but there are a good number of people who prefer it. I generally use IMBC for all of my fillings but will cover the cakes with whichever version the client likes. It's too sweet for my taste, but whatever...As long as they're paying, have at it

I'm in the only-ABC-if-you-beg club

I haven't personally made it with high ratio as I love the butter version (with only unsalted butter and lots of flavoring.. once you put in salted butter it tastes like a stick of butter with sugar in it IMHO )

I find it to be quite stable, but I don't deal with 100 degrees and 90% humidity constantly (though it has been REALLY freakin' hot lately) so I can't say for everyone.

well iam baking cakes for the lastt 28 years,adn its now that i haved learn about butter cream,i have allways use the cook frosting and cool wip with cream cheese and is good to work with and very flavorful

I don't like any of the meringe buttercreams...I do make it for a friend that requests it, but I honestly prefer I guess the stuff that you guys don't like, lol.

Well, my question is for those of you using the IMBC and SMBC do you make flowers and all decorations with it like you would make a rose on a flower nail?

Linda

I don't like BC nor do I like IMBC. The first to sweet the second the butter after taste lasts two long in my mouth. I put on only the smallest amount of icing that I can get away with. Love Chocolate Fondant and gumpaste to work with. JMHO

I only do fondant! I wish I could do BC, but it is my Achille's Heal. Also, the Crisco stuff is terrible. I don't want to serve that to clients...

wow! i love that i decided to ask everyone. i had no idea people didn't serve american buttercream, or i guess i should call it the powdered sugar frosting....it's pretty yucky. although, i will say that i LOVE the no crust buttercream recipe here on cc. i usually add more liquid than is necessary and love the taste of the salt balancing the sweet.

ashley

Just curious, from those IMBC and SMBC users: Do any of you use the rose dowel technique, rather than using a tip. Does IMBC pipe firm enough to make roses on a dowl (like the Youtube video).....?

I love to work with SMBC but want to be able to make a chocolate that won't be to soft

I'd ice a cake with Oreo cream if I could

I always recommend Martha's SMBC recipe to those who are making it for the first time. Her instructions are clear and concise, and nobody I have recommended it to has come back to me and complained about the technique or taste.

http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=59dbcf06cd80f010VgnVCM1000003d370a0aRCRD&vgnextchannel=ab3c61876e70f010VgnVCM1000003d370a0aRCRD&vgnextfmt=print&rsc=communitytools_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&page=1

I suggest that after learning how to make it correctly, then experiment with other SMBC recipes, until you find the one you like best.

Theresa

With chocolate SMBC you really need to make it and let it sit out at cool room temp for a while.. I usually do overnight. When it's just made it's SUPER soft, but it will be okay to ice a cake with so long as there isn't heavy decoration on the side.

Everyone who is saying that the MBC's are too buttery.. are you ising salted or un-salted butter? If you make it with all unsalted I don't think it tastes like butter at all.

Both times that I tried SMBC I used salted butter. Next time I will try unsalted.

Thanks for all the help!!!

I agree I hate the butter/shortening ratio. I use to use it in the beginning of cake decorating. But once I went to school and learn smbc I will not use anything else and I'm not a big fan of icing. But I also have yet have someone who doesn't like smbc once they taste it.

loriemoms -

I must be honest, I do not normally buy the eggs in the carton, because the brands I find most often where I live all state that you cannot make a meringue out of them (I think the cartons say that they cannot be whipped). But I am told that there is a brand out there which can be whipped, I just do not remember the name.

I use the leftover yolks for pastry cream or egg custards.

Theresa

Playingwithsugar, I love cakespy too! (your avatar). I ordered some cards from her that I'm having framed, I love her artwork!

Sorry to hijack the thread...now back to your regularly scheduled programming

you guys are just evil! Just as I get nice and comfy inside my box, I read all these great descriptions of these icings that I figured were just too much work to deal with .... and I'm fighting that leg of mine that's trying to climb out of that box to get me thinking about (gulp!) trying something new!

Shame on you all!

Ooooooh.. watch out Debi.. we'll have you baking from scratch before long..

I am with you indydebi, sitting here thinking who can i bake a cake for to give this a try and see how much work it is...lol..I do have a question how easy is it to make?? Can you substitute real egg whites for the powdered egg whites???

You can use reconsituted powdered egg whites. One cup of egg whites is the quivalent to the whites of 8-10 large eggs.

**just wanted to add that this is powdered whites and not meringue powder.

Come on, IndyDebi and Loriemoms -

It is time to come over to the other side~!

Give in to the temptation - just think of the lure of watching your egg whites beat to stiff peaks, knowing the creaminess which awaits - the smooth feeling on the palate, no more powdered sugar grit on the back of your teeth with each bite.

No more reading labels to see the trans-fat content of your shortening!

It's time to come over to the other side~!

Theresa

jkalman, you have a lot of helpful information. Thanks for sharing! Do the powdered egg whites taste as good as the real thing?