I prefer IMBC because at the base, an Italian Meringue is more stable than a swiss, so it stands to reason that IMBC is going to be a little more stable than a swiss. Not to say i NEVER use Swiss, but I prefer Italian. I use fresh eggs whites for either.
Thanks. Pterrel - how much meringue powder do you use in place of the egg whites?
I made the IMBC and I had a little trouble with the consistency - it kind of looked curdled at first and then I just kept beating it to bring it back together. Not sure what I did wrong, but it sure tasted good.
msulli10,
I start out making a batch of the 7-minute frosting (3 T meringue powder whipped with 1/2 c cold water, the syrup ois 1/2 c water, 2 c sugar, and 1/4 c corn syrup) and then add a pound of butter and tsp vanilla to that (and because I live in GA a cup of shortening in addition to the pound of butter).
I switched to this version, because every time I've tried to make it using real egg whites, the meringue has never wanted to form and hold, even with making sure everything is super grease free, using older room temp egg whites, and adding 1/8 tsp cream of tartar for every egg white. I've NEVER had a failed batch with the meringue-powder version.
I prefer IMBC because the whites are cooked a bit more. In SMBC I swear I can smell the egg whites. Yuck. JMO.
i believe SMBC calls for cooked egg whites, while IMBC is where we pour cooked syrup into a bowl of raw egg whites, right?
so, SMBC can't be more smelly than IMBC as far as egg whites go, no?
i've never attempted IMBC yet, since i don't own a standing mixer (can only afford an ol' hand mixer for now, & it doesn't come with paddle, only whip).. so...
msulli10,
I start out making a batch of the 7-minute frosting (3 T meringue powder whipped with 1/2 c cold water, the syrup ois 1/2 c water, 2 c sugar, and 1/4 c corn syrup) and then add a pound of butter and tsp vanilla to that (and because I live in GA a cup of shortening in addition to the pound of butter).
I switched to this version, because every time I've tried to make it using real egg whites, the meringue has never wanted to form and hold, even with making sure everything is super grease free, using older room temp egg whites, and adding 1/8 tsp cream of tartar for every egg white. I've NEVER had a failed batch with the meringue-powder version.
So does this version have to be refrigerated?
prterrell, since I am a newbie, I am a bit confused about your recipe...could you be a bit more specific? Sorry to be a dolt, but I don't understand it 
I prefer IMBC because the whites are cooked a bit more. In SMBC I swear I can smell the egg whites. Yuck. JMO.
i believe SMBC calls for cooked egg whites, while IMBC is where we pour cooked syrup into a bowl of raw egg whites, right?
so, SMBC can't be more smelly than IMBC as far as egg whites go, no?
i've never attempted IMBC yet, since i don't own a standing mixer (can only afford an ol' hand mixer for now, & it doesn't come with paddle, only whip).. so...
The egg whites are just simmered in SMBC, but I believe the hot sugar mixture heats them to a higher temp, and therefor cookes them more, in a IMBC. JMO. My friend loves SMBC and said that my nose must be sensitive.
Quote by @%username% on %date%
%body%