Do you use American, IMBC or SMBC. If you use differnt types of buttercream, what type do you use for what kind of occasion.
I tend to use american BC for kids and birthdays but smbc or imbc for anniversaries, weddings etc.
How about you. What recipe do you use?
IMBC all the way.
For me American is too sweet, PS + butter/crisco is too grainy.
I've never had a batch of IMBC go wrong, and I feel it is better for weddings and anniversaries because it eliminates the "Oh I could have done that, cake mix, bit of crisco and some PS.. no problem" mindset.
IMBC. And I want nothing to do with Crisco or powdered sugar in my buttercream.