please can anyone help me?
what is the different between IMBC and SMBC? do they taste similar? also would you use it to crumb coat and fill a cake? thanks for any information!
They taste the same they are just made differently. You use both the same way as American buttercream.
Shirley has a good IMBC. If you want to make SMBC, I think Jan has a good recipe.
they both taste delicious.... made a little different.. on dyannbakes.com... she shows you how to make the swiss meringue. i really learned from that... lots of recipes on this site.... the whimsical bakehouse book..... her italianmeringue is so delicious... also dede wilson's book has a delicious italian meringue and lots of others.. hth
With Swiss you cook the egg whites and sugar together. With It. the sugar is cooked then added to the whipped whites.
Personally I prefer the IMBC.