I have an order for a cake that has a "meringue buttercream" icing, they did not specify which one - I don't use this type of icing, so I was wondering if those of you who do use it, would you mind telling me which one do you prefer, and what is the reasoning for your decision? Thanks!
hi, i will also get back with you tonite. i have to go to work right now. i just checked back on the site. i do think , it is the difference in the way it is cooked. but i don,t know that. again, i like them both for their taste also.will get back tonite.
I use SMBC because I think it's easier to make, and it has always held up for me just fine. I like this recipe from The Well Dressed Cake: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
In case you don't already know, it's very important to use unsalted butter -- otherwise it ends up tasting like lightly sweetened butter instead of icing.
Let us know how you like it -- I wouldn't be surprised but what we have another SMBC/IMBC convert in the making.
IMBC, cause I think it gives a stiffer butterceam. But I just used the Well Dressed Cake's recipe for SMBC and I think it gave the same results.
OK - I have made the first one (icer101 reccommended), YUM! My DH is in love with it. I used Meijer brand unsalted butter, and the color of the icing is really yellowish. Is there a way to tone that down? (other brands of butter that may not be as yellow?) It smoothed perfectly with a hot spatula - just like silk.
I am going to try the other recipe that Mike sent too, just to see how it turns out for me.
I now see why cakes iced with this need to go to the frig for a while before fondant. It is so delicate and soft. I love how it melts in your mouth!
Thanks for the help folks! 
Mike, I am new to this, please help me understand.....for some reason, I was thinking if you OVER beat this, it will break down? Approximately how long do I leave it beating, (I made this in the KA 6 qt. PRO) and do I keep it at the med. high speed the whole time?
Mike, I am new to this, please help me understand.....for some reason, I was thinking if you OVER beat this, it will break down? Approximately how long do I leave it beating, (I made this in the KA 6 qt. PRO) and do I keep it at the med. high speed the whole time?
Till it starts to turn color. If given a time I would say no more than five minutes. Once air starts to incorporate into the butter it will start to lighten up.
Mike
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