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IMBC or SMBC that doesn't taste straight up like butter?

post #1 of 42
Thread Starter 
Does anyone have a tried and true IMBC or SMBC recipe that doesn't taste like you're eating a block of butter? I've heard of some using shortening and butter to cut back on the buttery taste but I can't find any recipes.

Thanks!
post #2 of 42
I use the Well Dressed Cake SMBC recipe, in the section here....I don't think it is crazy buttery, but then again, I like a buttery "buttercream". The colder a meringue BC is, the more pronounced the butter taste though....I think it's a matter of personal preference.
post #3 of 42
post #4 of 42
Butter taste OR shortening taste??? mmmmm??

NOW thats where we differ ..... GIVE ME ... butter anyday!!

IMBC or SMBC - silky smooth


CRISCO??? gag!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
post #5 of 42
Did you use salted butter? If you use salted butter, your IMBC/SMBC will taste horridly like butter. I use all unsalted and wouldn't say that my SMBC tastes like a stick of sweetened butter at all. The key is to use unsalted butter and plenty of real vanilla extract. Powdered sugar based icings have a TON more sugar in them than the meringue based icings so they can handle (and often need) the salt to cut through their cloying sweetness. Adding the salt via salted butter to a meringue based icing... well you might as well just butter some biscuits/scones with it rather than use it on your cakes. And as Jamie said... if your IMBC/SMBC is cold... it will have the texture of a stick of butter, so be sure to serve it at room temp. The Well Dressed Cake recipe is mine... I use it all the time and have never had anyone say it tasted like a stick of butter. Shirley's recipe uses 1/2 salted and 1/2 unsalted and it was still too stick-o-buttery for my tastes and I found the addition of the orange extract off putting (but that's just my personal taste)... I haven't tried the Very Vanilla recipe, but it uses 1/2 & 1/2 too, though with the amount of extract it calls for it might be enough to cut the buttery flavor.

Now if you did use unsalted butter and plenty of vanilla then I'm afraid that IMBC/SMBC just isn't going to be something you love. Everyone is different. I have heard that people have luck sub'ing high ratio shortening for some or even all of the butter with good results, but I can't stand the flavor that shortening imparts on anything so I stay away from it.
post #6 of 42
Oh yes... all BUTTER isn't the same

Agree on unsalted butter (use that in all my cooking) and European style butter even better!!

Not sure what brands you have over there but LURPAK is good here...
oh and we don't need to go down the MARGARINE path .... do we??? thumbsdown.gif
post #7 of 42
I wish the European style butter was cheaper over here. We can get it, but at $4 and up per 1/2 pound... it's just not economical. The higher fat content would be very nice.

Margarine... *bleck* Gimme da buttah!!!!!! icon_lol.gif


(must say Pam... I just love your sig line icon_wink.gif)
post #8 of 42
$4 A POUND...................... icon_eek.gificon_eek.gificon_eek.gif

I WISH !! jellyfish !

We are paying $7 for a HALF A POUND - and thats wholesale and on special!!

You guys over there might be interested to hear that AUSTRALIA pays the highest prices for groceries in the developed world!!
We only have 2 major supermarkets chains and they just keep those prices UP THERE!!

They just had a story on one of our Current Affairs programs where they had a selection of groceries and compared prices - what would cost people in the UK $70 we paid well over $150 and the same good would only cost $50 in the USA. (they had already done the currency conversion - so they were comparing apples with apples)
post #9 of 42
DAMN girl!! That's frackin' pricey... regular butter is $3.50-ish USD per pound and if you go with the store brand and/or buy in bulk it can be under $2. Never again will I complain about the cost of groceries.

and that was $4 per HALF pound... but that's still better than what you pay.
post #10 of 42
I have tried both IMBC and SMBC, but I did not like it when the cake was served cold. Then I came across a Czech BC recipe, and I will stick with that, when I am in mood for something different than regular BC. This Czech BC is silky, less sweet, and doesn't crust, and it is preferred served cold. If you are interested in this recipe, PM me, I would be happy to share.
post #11 of 42
Actually I'm not a fan of IMBC/SMBC either. Too buttery. We made it in school, but once out here in the real world, not for me.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #12 of 42
i had asked this question earlier, but noone answered. so maybe you guys can help. how much liquid can a batch of SMBC support? my recipe is 5 egg whites, 1 1/4 cup sugar 1/4 tsp cream of tarter and 3 sticks US butter. I see in the "Well Dressed" recipe, you can add up to 1/3 cup fruit puree, is that about the limit?
post #13 of 42
You can sub out 1/3 or 1/2 a cup of butter for high ratio shortening and it will not only taste less buttery but will be more sturdy. It does reduce the lightness of it a little so it is by preference. Play with it till you find what you like and are comfortable with.
¢¾Sarah
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¢¾Sarah
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post #14 of 42
It can handle a good bit of liquid... much more than I was willing to try in the early days of experimenting with meringue buttercreams. Just keep adding it in until you are happy. Make sure the BC and what you are adding are not cold and beat it in the mixer until smooth. I don't have exact amounts because I just do it to taste.
post #15 of 42
Quote:
Originally Posted by FromScratch

It can handle a good bit of liquid... much more than I was willing to try in the early days of experimenting with meringue buttercreams. Just keep adding it in until you are happy. Make sure the BC and what you are adding are not cold and beat it in the mixer until smooth. I don't have exact amounts because I just do it to taste.



thank you for replying. I tried adding a little over 1/2 cup of strawberry puree once and it curdled....probably because the liquid was too cold...I've been apprehensive ever since....
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