Italian And Swiss Meringue Buttercream!?

Decorating By bearne Updated 11 Nov 2008 , 8:18pm by Mike1394

bearne Cake Central Cake Decorator Profile
bearne Posted 11 Nov 2008 , 5:57pm
post #1 of 4

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!
anna x

3 replies
julzs71 Cake Central Cake Decorator Profile
julzs71 Posted 11 Nov 2008 , 6:17pm
post #2 of 4

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.

icer101 Cake Central Cake Decorator Profile
icer101 Posted 11 Nov 2008 , 6:43pm
post #3 of 4

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

Mike1394 Cake Central Cake Decorator Profile
Mike1394 Posted 11 Nov 2008 , 8:18pm
post #4 of 4

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.

Mike

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