Ambc Vs Smbc Vs Imbc Vs ????

Baking By MrsMoe07 Updated 25 Apr 2011 , 3:07pm by moranda

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MrsMoe07 Posted 25 Apr 2011 , 4:00am
post #1 of 3

I'm ready to try another icing, but don't know which. I'm not a fan of buttercream for the simple reason of using so much shortening especially with the transfat icon_eek.gif I keep hearing so much about SMBC and IMBC, but from what I understand they don't stand up against the heat and shouldn't be stored in the fridge, so I'm lost. What are my options? What do you use? And why?

2 replies
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mkolmar Posted 25 Apr 2011 , 5:10am
post #2 of 3

SMBC and IMBC can be stored in the fridge. It has a lower melting point than recipes made with shortening because of the butter. On it's own butters melting point is around 80 degrees and a high ratio shortening is around 94.
I use a butter/crisco cream hybrid if I have to, but I don't care for it.
I much prefer SMBC and lucky for me most people around here do to.

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moranda Posted 25 Apr 2011 , 3:07pm
post #3 of 3

I too have been wanting to venture out of the box and try a new icing, my family loves AMBC but I jsut wasn to try somehting new, what is the difference between IMBC and SMBC and which one is easier for a first timer to make.

Thanks for any opinions.

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