Hi
I recently tried SMBC for the first time, and loved the texture of it and how light it is, but didn't find it sweet enough. Both me and my husband have a very sweet tooth. Previously I'd only ever used a butter or shortening, plus icing sugar (confectioners sugar) recipe, which I think is American Buttercream - I got it from Wilton.

Can anyone suggest a new, tasty buttercream (we're a bit bored of our usual Wilton Buttercream, and my husband isn't a huge fan anyway) that is sweeter than SMBC. I've heard a lot of talk about IMBC too, but from what I gather it is no more sweet than SMBC. There are so many buttercream recipes on here I couldn't possibly try them all!

Thanks
R

I arrived at the same conclusion I thankfully stumbled upon BakingJeannie's Fluffy Buttercream recipe and it is all I use now!!! And it's *much* easier and faster than I/SMBC.

http://cakecentral.com/recipe/fluffy-american-buttercream

Forgot to mention: I have tried dozens of BC recipes, from crusting to non, flour and no flour, cooked and not cooked, dairy and no dairy, Dream Whip and no Dream Whip

The one I recommended is the best I've found (outside of I/SMBC).

Use this recipe:

http://cakecentral.com/recipe/whipped-cream-buttercream-frosting

It's a hybrid between S/IMBC and American buttercream. Just don't use the Wilton meringue powder or it will taste sour. You can use all shortening, all butter, or any combination. It is light and fluffy and sweet, and very easy to smooth.

Wow thank you for such quick replies. If I have time I will try them both this weekend and let you know which one I prefer (Or more importantly, which one my fussy husband prefers!)

Razzylew--definitely post back if you try them both! I'm interested in the comparison of BakingJeannie's and the one Annie suggested.

I may be a bit biased, but I get rave reviews over my buttercream recipe. And it sounds like you don't have problems working with a non crusting buttercream. This is not an outdoor hottest day of the year buttercream, but it is tasty and sweet!

http://tinyurl.com/buttercreamtut (scroll down to the bottom of the post for the recipe)

You can add extra powdered sugar to both SBMC and IBMC as well as to French MCB made with egg yolks.

You can also increase the amount of sugar you cook at the start. Adding more sugar doesn't harm the recipe. Using less makes trouble.

Yes, if I make IMBC I add an extra half cup to the recipe. 1/4 cup to the syrup, and another 1/4 cup to the meringue.

My go to recipe is IMBC, but occasionally I like a sweeter buttercream, especially for kid's cakes. Mix equal amounts IMBC with American buttercream. I use high ratio shortening and the whimsical bakehouse recipe for ABC, but I have seen other posts using a variety of recipes for ABC that mix with IMBC. It is sweeter than IMBC, but smoother and creamier than ABC alone. You can alter the relative amounts to taste.

I'm a fan of crumb boss's SMBC. She adds a bit of shortening for a little more stability and some powdered sugar for sweetness. It's yummy!
http://www.crumbboss.com/drum-roll-buttercream-is-here-tada/

I second Fluffy American Buttercream. It's so easy to make and a little sweeter than regular american BC.

I second Fluffy American Buttercream. It's so easy to make and a little sweeter than regular american BC.

I totally love SMBC and I just recently found out that you can add some powder sugar for extra sweetness and stability and I totally LOVE it!! you can also add flavorings to SMBC ---

I think american buttercream is way too sweet and I hate the 'greasy' aftertaste...

wow i learn so much this site

When you say to scroll down are you referring to the added bonus Mikes Buttercream?

I too, love crumbboss' smbc recipe . very delicious!!!!

After reading posts on this site, i tried fluffy american buttercream (same as Mike's buttercream in the link above)  and I love it!  it is half way between IMBC and ABC without having to mix the two. I use it as much if not more than IMBC.  Thanks CCers!