Cake Central › Cake Forums › Cake Talk › Cake Decorating › IMBC
New Posts  All Forums:Forum Nav:

IMBC

post #1 of 7
Thread Starter 
So I hear all this talk about italian meringue butter cream. I hear it is not as sweet as regular buttercream. Is it more time consuming to make than regular BC? There are two or three recipes in the recipe section which is the best I also have the cake bible which has it in it. Which do you all recommend, I am considering using this for my first wedding cake, does it go with WASC? Can the cake sit out or be refrigerated? I am pretty good at smoothing BC with a scraper not the issue but this would be for a square cake? I want this cake to be perfect and taste perfect so any recommendations on icing would be helpful.
post #2 of 7
ShirleyW's recipe is excellent! If you use IMBC on a cake, it does need to be refridgerated because of the eggs, but allow the cake to come to room temp before serving, so the icing can soften (it goes rock hard in the fridge due to the butter in it).

Kelly
post #3 of 7
I use the Cake Bible and it is fantastic. It is very complimentary to any flavor of cake. The cake can (and needs to sit out if it has been refridgerated before being served) sit out, but only for 6 hours or so (not overnight). It is a little more difficult to make because the sugar/water mixture has to get to exactly the right tempature (it took me 3 times to get that right). So I would practice. I used this on my Dad's poker cake in my pictures if you want to see what it looks like. Hope that helps! icon_smile.gif
post #4 of 7
does the cake sweat when you bring it out of the fridge? ive made it once, but my kids didnt like it, too buttery and the shinyness of it made it looked oily. but i want to try again, for a wedding cake next weekend
post #5 of 7
Mine didn't sweat. Make sure you are using unsalted butter. In my pictures I used the Neoclassical Buttercream on my first cake and the IMBC on my dad's cake. It does look a little yellow and I think it looks creamy, but it could be oily looking too.
post #6 of 7
I use Sylvia Wieynstocks recipe. I experimented for months with different types. Some did just taste like butter but this one I love and so do my customers. Any IMBC the key is whipping. You will whip it FOREVER! If it is buttery, WHIP it at least 5 minutes more, then try it again.
because your egg whites are cooked by the sugar you can leave it out for 3 days just like any other, (Just like how people leave butter out of the fridge..) however NOT on hot days, and I prefer to keep mine refrigerated until I deliver them.
Hope that helps!
Mummy of 4
Lover of cake.
Reply
Mummy of 4
Lover of cake.
Reply
post #7 of 7

I would like to try this IMBC recipe since you mentioned some just taste like plain butter - I agree.  Can you tell me where I can find the recipe you're referring to?  Thank you so much.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › IMBC