I offer both and let the client decide...I'd personally never use the powdered sugar version if I had a choice, but there are a good number of people who prefer it. I generally use IMBC for all of my fillings but will cover the cakes with whichever version the client likes. It's too sweet for my taste, but whatever...As long as they're paying, have at it
Joined: Mar 12, 2007
Posts: 4226
Location: Southern New Hampshire
Birthday: Oct 28
Posted:
Sat Jul 19, 2008 3:39 pm
I haven't personally made it with high ratio as I love the butter version (with only unsalted butter and lots of flavoring.. once you put in salted butter it tastes like a stick of butter with sugar in it IMHO )
I find it to be quite stable, but I don't deal with 100 degrees and 90% humidity constantly (though it has been REALLY freakin' hot lately) so I can't say for everyone.
danizabe Junior Member
Joined: Jan 13, 2008
Posts: 37
Birthday: May 13
Posted:
Sat Jul 19, 2008 3:59 pm
well iam baking cakes for the lastt 28 years,adn its now that i haved learn about butter cream,i have allways use the cook frosting and cool wip with cream cheese and is good to work with and very flavorful
disneynutbsv Frequent Member
Joined: Jul 27, 2007
Posts: 449
Location: N. Woodstock, NH
Posted:
Sat Jul 19, 2008 4:39 pm
I don't like any of the meringe buttercreams...I do make it for a friend that requests it, but I honestly prefer I guess the stuff that you guys don't like, lol.
dbax Junior Member
Joined: Aug 11, 2007
Posts: 84
Posted:
Sat Jul 19, 2008 4:49 pm
tootie0809 wrote:
jkalman wrote:
What's your recipe? Maybe we can help you.
Well, I've tried a few different recipes. The most recent one I tried was:
I've tried switching some of the butter to high-ratio shortening, and that has not helped. I've also tried adding a couple tbsp of meringue powder and that has also not helped. I haven't tried IMBC yet. The whole sugar syrup freaks me out. Is IMBC more stable than SMBC?
Just curious, how many egg whites in 1 1/2 cups about 12 maybe?
The recipe I follow has
8 egg whites
2 c sugar
1 1/4 lb butter
1 tsp flavor
so I'm guessing
2/3 of your eggs
2/3 of your sugar
almost 1/3 of your butter
same amount flavor
I dunno I could be wrong, but it sounds like a lot more butter in your recipe.
loriemoms Forum SuperStar!
Joined: Nov 09, 2005
Posts: 2638
Birthday: Feb 12
Posted:
Sat Jul 19, 2008 4:51 pm
txkat wrote:
loriemoms wrote:
southerncake wrote:
loriemoms wrote:
jkalman wrote:
What's your recipe? Maybe we can help you.
Same here! Its too humid here for use it for wedding cakes and I don't have walk in fridge to keep the cakes in! (I have a dedicated fridge, which will hold two cakes tiered cakes, tops!)
I would love to see a stablized recipe!
Lorie, I have the same problem (maybe it's because we are only 30 minutes away from one another with the same humidity problem)!
I would love to try a really, really great recipe that some of the PPs can recommend!
I am glad to see I am not alone! I don't know anyone in our area that isnt doing some sort of variation of buttercream....I just don't think the eggwhite/sugar based frostings like humidity!!
Sorry to break this to you all, but I am right over in Chapel Hill and we do all European buttercreams. Mostly IMBC, but for outdoor weddings, the german kind with the poured fondant in it holds very well.
no, that is good news! How do you keep it stablized on these hot, humid days? Even in a/c the humidity still creeps in, especaily in a crowd. Although you probalby have a walk in, right? Thats the only way i could see doing it, is have a walk in and keep the cake cold as can be up to delivery time...do you ever keep the cakes at a/c temp?
Linliv46 Frequent Member
Joined: Mar 17, 2007
Posts: 410
Location: NE Alabama
Birthday: Jul 22
Posted:
Sat Jul 19, 2008 5:16 pm
Well, my question is for those of you using the IMBC and SMBC do you make flowers and all decorations with it like you would make a rose on a flower nail?
Linda
txkat Forum Fanatic
Joined: Aug 14, 2006
Posts: 1272
Posted:
Sat Jul 19, 2008 5:43 pm
loriemoms wrote:
txkat wrote:
loriemoms wrote:
southerncake wrote:
loriemoms wrote:
jkalman wrote:
What's your recipe? Maybe we can help you.
Same here! Its too humid here for use it for wedding cakes and I don't have walk in fridge to keep the cakes in! (I have a dedicated fridge, which will hold two cakes tiered cakes, tops!)
I would love to see a stablized recipe!
Lorie, I have the same problem (maybe it's because we are only 30 minutes away from one another with the same humidity problem)!
I would love to try a really, really great recipe that some of the PPs can recommend!
I am glad to see I am not alone! I don't know anyone in our area that isnt doing some sort of variation of buttercream....I just don't think the eggwhite/sugar based frostings like humidity!!
Sorry to break this to you all, but I am right over in Chapel Hill and we do all European buttercreams. Mostly IMBC, but for outdoor weddings, the german kind with the poured fondant in it holds very well.
no, that is good news! How do you keep it stablized on these hot, humid days? Even in a/c the humidity still creeps in, especaily in a crowd. Although you probably have a walk in, right? Thats the only way i could see doing it, is have a walk in and keep the cake cold as can be up to delivery time...do you ever keep the cakes at a/c temp?
We blast freeze the icing between base coat and piping and keep it in the fridge until delivery, unless we're covering it in fondant. I've never had any problems with cakes kept at cool room temp, but if it i going to be otter we use the pored fondant based buttercream.[/url]
I don't like BC nor do I like IMBC. The first to sweet the second the butter after taste lasts two long in my mouth. I put on only the smallest amount of icing that I can get away with. Love Chocolate Fondant and gumpaste to work with. JMHO
summernoelle Forum Fanatic
Joined: Mar 08, 2007
Posts: 1422
Posted:
Sat Jul 19, 2008 6:03 pm
I only do fondant! I wish I could do BC, but it is my Achille's Heal. Also, the Crisco stuff is terrible. I don't want to serve that to clients...
mom42ws Frequent Member
Joined: Apr 25, 2007
Posts: 460
Birthday: Mar 16
Posted:
Sat Jul 19, 2008 6:58 pm
wow! i love that i decided to ask everyone. i had no idea people didn't serve american buttercream, or i guess i should call it the powdered sugar frosting....it's pretty yucky. although, i will say that i LOVE the no crust buttercream recipe here on cc. i usually add more liquid than is necessary and love the taste of the salt balancing the sweet.
Just curious, from those IMBC and SMBC users: Do any of you use the rose dowel technique, rather than using a tip. Does IMBC pipe firm enough to make roses on a dowl (like the Youtube video).....?
I love to work with SMBC but want to be able to make a chocolate that won't be to soft
I'd ice a cake with Oreo cream if I could
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4918
Location: Happy Birthday, Scorpions!
Birthday: Nov 20
Posted:
Sun Jul 20, 2008 6:33 am
I always recommend Martha's SMBC recipe to those who are making it for the first time. Her instructions are clear and concise, and nobody I have recommended it to has come back to me and complained about the technique or taste.
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