Originally Posted by Normita
Thanks everyone...I have been trying to try SMBC. Is the texture silky and smooth?? But I heard that it wont stand in the heat? And I'm assuming you just smooth it with a hot spatula?
I personally love IMBC, the trick is to put enough vanilla or other flavoring in. Also if you realllllly are bugged by the butter, add 1/4c melted chocolate. Now you have the SILKIEST chocolate icing you have ever eaten in your life.
Hot spatula is not recommended for IMBC. It works but if your bc is colored, you will have problems with the hot spatula briefly melting the butter which draws the color out into puddles. I am sure I have more than one cake in my gallery that can demonstrate this issue; you can definitely see the effect in my green "tea party" cake and also in my first cake ever (the fish cake).
For my most recent IMBC cake I used Antonia74's technique and it worked BEAUTIFULLY. Check out my surfin' santa cake to see the results (well, as if you need to do that; just check out Antonia74's cakes!!). She explains her technique midway down p3 of this thread http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=imbc&&start=30
For a noncrusting american BC I like the Whipped Cream Buttercream here in the recipes section.