I'm sure this topic has been addressed many, many times, but I've been searching the forums and can't seem to find the answer, if there is one . Which icing type is most requested by your customers? I've gathered that it is a regional preference, among other things.

When I made my sister's wedding cake, I tried both kinds, and it was about 50/50 split from close friends and family as to which was better, so I went with what I thought was more stable, the powdered sugar/Crisco kind.

I did think, though, that trying to shape the IMBC to get the perfect corners etc was much easier than with the Crisco kind. It just seemed more shape-able. But I was worried it might get too hot and the tiers would slide off or something like that.

Which have you found to be most preferred? The IMBC was much more expensive to make, with all the butter, and just doesn't seem like the traditional taste of icing. Thanks!

I asked a some what similar question once...I got a lot of rave reviews on the IMBC....I looked up the recipe and just wasn't crazy about the raw eggs............so I stick to the 1/2butter 1/2 crisco buttercream! Not that my little opinion matters....lol....I will let the pros talk now

I always use pasteurized egg whites so there is no risk... many people believe that the hot sugar syrup cooks the egg enough, but I like to err on the side of caution!

That being said, I never make anything else! Everyone who has had my cakes LOVES this icing!

I only have ever made the Snow White Buttercreme. Everybody loves it, and it's so easy my dh mixes it up and I decorate.

for those of you who are IMBC fans has anyone tried using meringe powder for the egg whites, and if so how does that work up?

I have not tried the meringue powder but I make sure to cook the egg whites and sugar mixture to 160 F. I use a swiss meringue butter cream recipe from Martha Stewart's Baking Handbook. I assume there is a difference between Italian Buttercream and the Swiss buttercream but not sure what it is.

I've always done the Wilton 1/2 butter, 1/2 crisco recipe with almond and vanilla extracts. Made IMBC for the first time last night. I do see the appeal of the creamy texture; and eating egg whites sounds a little more appealing than eating crisco, to be honest. LOL It was easy to smooth too; I loved that!

But there are two things that will probably keep me from offering this to customers: 1) having to keep it refrigerated (I live in the southeast US) and 2) price. I'd have to increase the price of my cakes because of the more expensive ingredients, and I'm not convinced my customers would support that.

I enjoyed making it though; and may use it again for family/friends. And who knows, may eventually decide to try it on my customers and see what they think...

(BTW, I just TRIED the icing WITH a chocolate cake and I must say, I loved the combo! You know what it reminds me of?...the creamy texture of the icing on those little square Pepperidge Farm cakes. )

I just tried the IMBC icing and made it chocolate, and that is EXACTLY what my husband compared it to... the Pepperidge Farm cakes! It was very, very good, but I'm not sure I could decorate with it very well though. It tastes divine though!