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metria
Regular Member
Joined: Sep 04, 2009
Posts: 114
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Sat Nov 07, 2009 5:14 am |
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I've made the Wilton BC in a KA and it not come out smooth for roses. But maybe that was because it was the 1/2 c butter + 1/2 c shortening recipe. I haven't tried just using 1 c shortening.
I'm becoming a big IMBC fan. It's a lot of work, but oh so worth it. My husband does however hate the sound of the KA whipping for so long! The night before last he yelled "When will it end?!?" |
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casmom
Junior Member
Joined: Aug 05, 2009
Posts: 20
Birthday: Jan 01
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Sat Nov 07, 2009 6:00 am |
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cib
Junior Member
Joined: Dec 26, 2006
Posts: 90
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Sat Nov 07, 2009 6:13 am |
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Adeveg. I have used nothing but IMBC for years and it's never failed me. Every bride who ever has tasted it is amazed at how smooth/creamy and not sweet the taste is. You can cut down some of the buttery taste by subbing some white marg for your butter. Like prterrell said, it must be unsalted butter. Salted changes the taste and texture. I cool my bc down in just a few minutes by running ice cubes on the surface of the bowl while it's beating. Cools down in under 5 min. I tried the KA water bath thing. Blech! Too much work. This is much quicker. Messy but quicker. And smooths like a dream. You'll love it. |
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wrightway777
Frequent Member
Joined: Jan 11, 2008
Posts: 381
Location: Georgia
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Sat Nov 07, 2009 7:11 am |
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| ceshell wrote: | I love referring people to this thread http://www.cakecentral.com/cak.....4613-.html for great info on decorating with IMBC and also p2 (or is it 3?) has amazing smoothing tips that work like a charm.
I personally find it easier to make than SMBC I always manage to scramble the eggs in SMBC I use the Cake Bible/Mousseline Buttercream recipe, it's super easy.
I think the buttery thing is just a matter of personal preference. I love it with 2-3 TBSP vanilla (not TSP) but some still find it too buttery. You can always add in some chocolate to turn it into chocolate IMBC Silky smooth and far less buttery. |
You have sparked my interest to make the mousseline. I just grabbed the book off the shelf and noticed that it has a gran marnier version...I bet its divine.
If anyone is a little shy about making a SMBC you could always try Tish Boyle's version (found in her book, The Cake Book, pg 332). She has a different approach vs. the classic french sugar syrup that you may find surprising. She gives a chocolate and orange variation as well. My absolute fave from that book is the Caramel Espresso BC(pg 328). Its a french style recipe using brown sugar instead of white. It is so incredible!!!!
I make pg 326, Silky Chocolate BC all the time, its great! The KA can make 2x recipe at a time. If $40 is steep for anyone's budget for the book, I originally got it through www.thegoodcook.com awesome bookclub.
Of course Toba Garrett's French Vanilla BC pg 137 of the Well Decorated Cake book, is fantastic. It starts out with a custard base - no need for a thermometer on this one. One important fact, she is 100% right when she says that it looks like cottage cheese in the middle of mixing, don't fret it comes together. The KA can make 2X the recipe easy. Tip: Fine sieve the flour and salt (use popcorn fine salt) together before whisking into the recipe. |
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MissyShay
Newbie
Joined: Aug 19, 2006
Posts: 18
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Sat Nov 07, 2009 7:20 am |
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When I started taking wilton classes I had to go buy a stand mixer also, it does mae a difference. I never use the stiff frosting for regular bc because it is too stiff. i always use the med. consistency for my flowers, even roses. On the regular bc mae sure that you do not beat it too long or too fast, or you will have bubbles, and your frosting will loo lie the caes at the wm bakery. |
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