When To Use Buttercream Vs Imbc??
Decorating By princesscatt Updated 5 Nov 2009 , 5:06pm by princesscatt
Tried the IMBC...it was easy to make but I did not like the taste at all! I was like eating a tub of butter...maybe it was just my recipe but it was not good...I ended up making Edna's buttercream recipe which is delicious...but my friend said it was a tad sweet...any recipes that will make a not so sweet buttercream?
Tried the IMBC...it was easy to make but I did not like the taste at all! I was like eating a tub of butter...maybe it was just my recipe but it was not good...I ended up making Edna's buttercream recipe which is delicious...but my friend said it was a tad sweet...any recipes that will make a not so sweet buttercream?
Too sweet, not sweet enough. It's sugar. Sometimes, ya gotta throw up your hands and say "what do you want??? 
The colder a meringue based icing is, the more buttery it will taste. Room temp, it's pretty dang perfect.
I've been using this IMBC recipe from a book I found under Google Books:
Cooking by James Peterson:
http://books.google.com/books?id=tfEsSiP14lEC&lpg=PP1&dq=Cooking%20by%20James%20Peterson&pg=PA435#v=onepage&q=&f=false
It's not too sweet or buttery, IMO.
Maybe that was my problem that I had refrigerated the icing...plus the recipe i used had 1lb of butter...i'm a buttercream lover though....
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