Difference Between Imbc And Smbc?
Decorating By JustToEatCake Updated 21 Feb 2012 , 4:27am by Gracielicious
I know there is a difference in the recipes but what is actually the difference in taste, texture and what about how long it lasts on and off a cake compared to "reg" buttercream?
Thanks
I can't tell you too much about SMBC but IMBC is my personal favorite. I can't sing it's praises enough! Smooth, buttery, light as a feather and not too sweet. Takes colors great and flavors too. It is a bit "involved" to make, usually takes me aroung a half hour to make a batch start to finish but it's sooo worth it. Firms up in the fridge (like butter)but doesn't actually "crust". I wouldn't leave it out too long, basically treat it like butter, ok out for a couple hours but best stored in the fridge. Love it though! Good luck!
I can't tell you too much about SMBC but IMBC is my personal favorite. I can't sing it's praises enough! Smooth, buttery, light as a feather and not too sweet. Takes colors great and flavors too. It is a bit "involved" to make, usually takes me aroung a half hour to make a batch start to finish but it's sooo worth it. Firms up in the fridge (like butter)but doesn't actually "crust". I wouldn't leave it out too long, basically treat it like butter, ok out for a couple hours but best stored in the fridge. Love it though! Good luck!
How is it for flowers and designs? I like the "not so sweet part" for certain family members but storing in the fridge, i'm not sure about. How long does it stay fresh in the fridge?
It's been fine for flowers and writing, it it starts getting soft while I'm piping (hot hands)I just put it back in the fridge for a few. I don't know how long it'll keep, I've left it in a covered Tupperware-ish(zip lock brand) storage containers for a couple weeks and it's been fine, just take out to come to room temp, rewhip and there you go. If I need something really stiff though or for something intricate I just go with royal icing for that part. Hths!!
I had this same question so I made SMBC, IMBC, FBC and ABC to do a side by side comparison. And I took some pics as well.
http://www.cakecentral.com/cake-decorating-ftopict-650115-.html
IMBC and SMBC are pretty much the same other than the preparation method.
They are both shelf stable (do NOT require refrigeration). The cake will be eaten long before the frosting begins to spoil. Actually, the cake itself is more likely to go stale before the icing spoils if you left a cut cake sitting around long enough.
They both work great for piping and for doing flowers. One thing I love about meringue icings is you do not have to adjust the stiffness of them like you do the Wilton/American style BC. You can frost the cake and do any piping all with the same "stiffness".
I had this same question so I made SMBC, IMBC, FBC and ABC to do a side by side comparison. And I took some pics as well.
http://www.cakecentral.com/cake-decorating-ftopict-650115-.html
Thanks! Very informative, I can't believe you went through al that. I'm going to ask what might seem like a stupid question but since it doesn't crust once you frost your cake, get it smooth, do your designs, etc. is it sticky? I mean if someone touches it barely does it mess it up?
I'm ServeSafe certified in food safety. Considering the eggs - the cake would need to be stored in the fridge. If the cake was being eaten the same day, then room temp might be OK.
If it was going to be eaten the same day but left out for more than 4 hours, I'd use pasteurized egg whites to cut down on the bacterial count to start with.
Yes - it does show every ding and I'm a clumsy bugger! BUT SMBC and IMBC do taste really really goooood.
The eggs are cooked. Plus the sugar inhibits the growth of bacteria. Servesafe might say to refrigerate because on the off-chance of someone not preparing it correctly someone might maybe get sick and then choose to sue. My IMBC iced cakes are still gonna sit on the counter, they're fine.
Yes - it does show every ding and I'm a clumsy bugger! BUT SMBC and IMBC do taste really really goooood.
I'm sure it tastes really goood but this might be the dealbreaker for me trying to transport it might be a disaster...
I transport IMBC iced cakes all the time. I've even driven 8 hours from GA to NC in JULY with one. As long as it's boxed properly, no problem!
I will try it, does it stay sticky though, like canned frosting? Or does it firm up a bit like merenge <sp> you put on a cake? I know I know I just need to try it ..I think next week I'll whip some IMBC up...and eat some with a spoon and frost some cupcakes.
It's allowed on my diet, right?
Well, it doesn't crust at all. It does stay soft (like butter), but not sticky per se (I HATE the consistency/texture of canne frosting!). Doesn't firm up. It's not like meringue like on pie at all. It's called meringue buttercream because it starts with a meringue and then you add the butter, which changes it completely. You really do just need to try it, because it's really difficult to describe!
OK I've been reading the recipes and it seems I need a candy thermometer. I'll get one tomorrow. I only have a meat therm..lol
I agree with prterrell - boxed up right. Everything transports fine. I used the cupcake insert and transported 24 cuppies fine.
These types of buttercreams set up very solid in the fridge and then soften back up when they come up to room temp. (promise this isn't another food safety plug - just a stressed newbie failsafe suggestion). If you're nervous about dinging the layers (like me) put them in the fridge so they are rock hard for transport. If you do, make sure they have plenty of time to come back to room temp. These frostings lose something when they're too cold and not creamy.
And if you like to play with colors - you can put 2 different ones on the cake and when you smooth them out they variagate. So cool. Check out the pic of my Phoenix cake to see what I mean. It was so fun to do.
I know there is a difference in the recipes but what is actually the difference in taste, texture and what about how long it lasts on and off a cake compared to "reg" buttercream?
Thanks
I prefer IMBC to SMBC. I think I is smoother, and less risky to the egg whites to make. Be safe make sure you refrigerate. The book is not closed on whether, or not the whites get cooked in the process. Make sure you use pasterized egg whites. In IMBC I would tend to believe they do NOT fully cook. The sugar cools to fast to have any sustained cooking effect. I take a temp reading after incorporating the egg whites, and it is no where hot enough to cook the whites.
Mike
I know there is a difference in the recipes but what is actually the difference in taste, texture and what about how long it lasts on and off a cake compared to "reg" buttercream?
Thanks
I prefer IMBC to SMBC. I think I is smoother, and less risky to the egg whites to make. Be safe make sure you refrigerate. The book is not closed on whether, or not the whites get cooked in the process. Make sure you use pasterized egg whites. In IMBC I would tend to believe they do NOT fully cook. The sugar cools to fast to have any sustained cooking effect. I take a temp reading after incorporating the egg whites, and it is no where hot enough to cook the whites.
Mike
Mike, I've read everywhere that the pasturized egg whites do NOT whip? Is there a certain brand that does? What about powdered? I am a bit worried about my 80 year old dad.
I'm not sure who told you that pasteurized egg whites don't whip, but that is completely false. I use pasteurized whites for Swiss and Italian meringue all the time and they will whip to almost 8x their volume as long as they are warmed correctly.
I'm not sure who told you that pasteurized egg whites don't whip, but that is completely false. I use pasteurized whites for Swiss and Italian meringue all the time and they will whip to almost 8x their volume as long as they are warmed correctly.
Well I've actually read it all over the web tonite and on the pkg at Walmart (the small carton of egg whites it says it won't whip) what brand do you use?
http://www.post-gazette.com/food/19991209eggwhites2.asp
I think it was no yolks that I looked at.
http://www.post-gazette.com/food/19991209eggwhites2.asp
I think it was no yolks that I looked at.
Interesting read, thanks. I just use regular eggs, and separate the yolks. They are still pasterized. I've never had a problem. Now the issue will be if you get some yolk, or any kind of fat in them. Then they won't whip. Room temp eggs will whip faster than cold eggs.
Mike
I'm not sure who told you that pasteurized egg whites don't whip, but that is completely false. I use pasteurized whites for Swiss and Italian meringue all the time and they will whip to almost 8x their volume as long as they are warmed correctly.
Well I've actually read it all over the web tonite and on the pkg at Walmart (the small carton of egg whites it says it won't whip) what brand do you use?
I use GFS (Gordon Food Service). We also use that in our pastry class.
I'm not sure who told you that pasteurized egg whites don't whip, but that is completely false. I use pasteurized whites for Swiss and Italian meringue all the time and they will whip to almost 8x their volume as long as they are warmed correctly.
Well I've actually read it all over the web tonite and on the pkg at Walmart (the small carton of egg whites it says it won't whip) what brand do you use?
I use GFS (Gordon Food Service). We also use that in our pastry class.
We don't have a Gordons (I looked them up and they aren't in my state)...and I'm not sure where to look, I live in North Carolina.
The Just Whites brand of cartoned pasturized egg whites will whip. Make sure you add 1/8 tsp per egg white (or equivalanet measure of the liquid cartoned stuff) BEFORE you start whipping. Also, egg whites (no matter what kind) should ALWAYS be at room temp before you whip them!
The Just Whites brand of cartoned pasturized egg whites will whip. Make sure you add 1/8 tsp per egg white (or equivalanet measure of the liquid cartoned stuff) BEFORE you start whipping. Also, egg whites (no matter what kind) should ALWAYS be at room temp before you whip them!
I'm sorry I don't understand what of 1/8 tsp I should add per egg white?
So i know IMBC doesn't crust but can you do the towel smoothing method on it if you put it in the fridge to firm up a bit and then do it? or doesn't that work?
The Just Whites brand of cartoned pasturized egg whites will whip. Make sure you add 1/8 tsp per egg white (or equivalanet measure of the liquid cartoned stuff) BEFORE you start whipping. Also, egg whites (no matter what kind) should ALWAYS be at room temp before you whip them!
I'm sorry I don't understand what of 1/8 tsp I should add per egg white?
Ooops! 1/8th tsp cream of tartar per egg white.
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