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IMBC---YUCK!

post #1 of 32
Thread Starter 
Ok, so for the first time today i made IMBC. I used the recipe and followed instructions from cakelove on youtube.

I absolutely LOVE the texture, it is soo silky and smooth..however, i find it REALLY gross.

I actually added 1/4 - 1/2 cup of icing sugar to the finished product to increase the sweetness a bit, which sort of helped for my overall opinion..but i still am having a hard time with it.

can you use margarine/shortening or even a 50/50 mix and cut out the butter all together?

or is there a recipe for icing/bc that produces the same texture as IMBC/SMBC?

sometimes I think a straight buttercream is a must...othertimes its just a little too much.
jmo- and i'm sure many of you think i am CRAZY!
but any insight/help/tips would be great.
post #2 of 32
Quote:
Originally Posted by buttercream_dreams

I absolutely LOVE the texture, it is soo silky and smooth..however, i find it REALLY gross.



The type of icing you enjoy is a personal preference. icon_smile.gif
(All the different types of icings have their fans!)

What exactly do you find gross?

What do you expect to accomplish by substituting different fat/s for the butter?

Overview of different icing types:

http://tinyurl.com/yh44gu

ShirleyW's IMBC recipe uses less butter than most:

http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html

HTH

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post #3 of 32
I guess it is just personal preference. I like IMBC because it isn't sweet.

Try adding different extracts like almond or just a bit more vanilla.
post #4 of 32
I'm kinda with you. I think it tastes like you're eating JUST butter! But then again, regular buttercream is a bit on the sweet side for me. Have you tried a whipped style icing?? Like rich's bettercreme........it's smooth and silky and doesn't taste like butter!
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post #5 of 32
There are different kinds of icing. What did you use? I like the Shirley's and the one Jan did.
post #6 of 32
Well....buttercream dreams, I had the same opinion you did when I tried my first SMBC. I really thought I would never try it again, except for all of the persistence of CC'ers. I read countless times how many loved their meringue buttercreams. I had also read how wonderful they are to smooth and decorate with.
My first try, my family was disgusted with the butter taste. Don't get me wrong...we love butter here in this house. But it seemed like we were eating a sweetened stick of butter. I really wanted to find a great meringue butter cream though, as that is what many people around my area expect on a wedding cake and that is/will be my focus for my cakes. I finally decided to try another recipe here. I think it is Melysa's for smbc. I had seen some posts about her recipe and decided to go for it. I thought it would not be much different from the first recipe....but I was wrong! My husband though it was great, and he was the most adamant the first time that I not use a meringue buttercream. He thought my cake tasted "professional", as in, from a bakery.
Melysa's recipe is on CC. I will try to post the link also. Give it a shot....it really is worth it! And....sooooo easy to smooth! I think it takes me two minutes versus 15 with American buttercream.
Good Luck! thumbs_up.gif
p.s. Melysa-THANK YOU!
post #7 of 32
I find that most adults like the IMBC because of the non-sweet factor.
On the other hand, most kids don't care for it.
I love the stuff....my friend got me hooked on it not long ago...I LOVE it !

Its the main request from my husbands friends at workicon_wink.gif

Gross is pretty harsh....I dont think anything made with sugar is grossicon_wink.gif
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Matt 18:20 "For where two or three come together in my name, there am I with them."

Pray wherever, whenever!
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post #8 of 32
Great thread because ..I just pm.d a few people tonight on wanting to know a recipe to try and how much you can decorat with it etc ! Im not sure I have ever even tasted it ! I do Love the look of decor done with it though !
post #9 of 32
I think the big thing with meringue buttercream is that you have to flavor it otherwise it has no taste. Use a good vanilla and at least a tablespoon maybe one and a half tablespoons.

You can use fruit purees, stir in some curd...careful though it is not as resilient as pwd sugar bc and can break on you. Add a little taste and maybe add a little more.

HTH and good luck with it. As someone said above each type of bc has it's fans perhaps this just isn't your thing. icon_smile.gif
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post #10 of 32
here is the link to Melysa's:

http://www.cakecentral.com/cake_recipes_id-add_box-6927.html
post #11 of 32
sweetiemama, thank you! so glad you like the recipe!

wendoger, i dont think i've met a kid yet who thought smbc is gross. they always gobble it up!

lenette, heeehheeeee, i put like, FOUR tablespoons! i love intense flavor.

jdelectables, thanks for posting a link.

buttercream dreams, i hope you'll give it a try. its yummy yummy! i too hated my first batch. i had to try at least 3 or 4 recipes before i found one that suited my tastes. this one also has nearly half the butter as alot of recipes i've seen, and of course, much more flavoring. its also best eaten at room temp so it doesnt feel like you are eating butter, more like cream.
post #12 of 32
Here is the link to melysa's SMBC

http://www.cakecentral.com/cake_recipes_fileid-print-recipeid-6927.html

My question is... refridgeration... is this icing only a stand alone icing? Or can you cover it in fondant?

Does it have to stay refridgerated? Would love to try it.

Coloring... does it hold color well?? Or is it good for pastels only.

THank you EXPERTS!!

Kim
Kim
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Kim
It's a great day to create!!!
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post #13 of 32
You MUST add some kind of flavoring - vanilla or something else, or all you taste is butter. Which can still be good - but much better when you add a flavor.
Laura
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Laura
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post #14 of 32
Quote:
Quote:

can you use margarine/shortening or even a 50/50 mix and cut out the butter all together?



I have tried substituting margarine for butter once, and it came out a soupy mess, so no, you cannot use margarine. I think there is much more water in margarine than in butter. I haven't used shortening as a substitute, but I don't think that would work, either. Just a guess though.

Keep trying, however! It is the best!
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I have come that they may have life, and that they may have it more abundantly. John 10:10
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post #15 of 32
Both butter and margarine have a minimum of 80% fat and a maximum of 20% water:
(Shortening is 100% fat, 0% water.)

http://www.ochef.com/864.htm

Shortening and IMBC/SMBC:

http://forum.cakecentral.com/cake-decorating-ftopict-581860-.html

HTH
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