Simplysouthern, don't worry too much. There are plenty of people in the world who think SMBC and IMBC are the best thing ever and hate the gritty feeling of the other buttercreams. I took cupcakes to a birthday party with IMBC and they had gotten a cake from a bakery. The cake never got eaten and the people who were saying "don't give me buttercream because I don't like it" were pleasantly surprised when they ate IMBC. Some people don't like the sweetness of the other buttercreams. Your client could love it, it's a matter of taste. I love it to death. I don't eat any other, and so does my family and friends.
has anyone added nutella to this? i need a good chocolate icing for a bridal shower and wanted to do the ruffle cake, and thought this might work...
Melvira, I haven't been on here in a long time but dang, your avatar is awesome and you are such a beauty!
Melvira, I haven't been on here in a long time but dang, your avatar is awesome and you are such a beauty!
Oh my goodness, is it ok for me to love you? I have worked SO hard to lose weight, and I am finally getting to the point where I don't want to break all the mirrors! 
I will never be vain, and I learned to love myself a long time ago for who I am inside, but it doesn't hurt to feel like you don't belong in a paper sack! So bless your heart for saying that.
Hi, after reading the whole thread i've attempted the SMBC. I had tried the IMBC once before but it tasted just like a mouthful of butter. For that reason i tasted the MBC as i was making it this time and ended up not adding 3oz of the 3 sticks it called for. I also added loads of Madagascan Vanilla Extract.
After all of the above i feel the buttery taste is still a bit too prominent for my liking and i would like it a little sweeter.
So my question is the following - are the sugar quantities exact in relation to the number of egg whites? or could i increase the sugar amount without altering the egg whites? I think if i was able to increase the sweetness it would make the ideal BC for me, as ABC is too sweet and the SMBC too bland and buttery. Do you think i can achieve what i am looking for?
By the way, thanks for a great thread full of invaluable information.
It is utterly perfect in every way. Only three basic ingredients, and then whatever flavoring you desire. Smooth, silky, painfully delish! I just made a batch of Butter Rum, and it's my new favorite!
1 c. liquid egg whites (or 4 large egg whites)
2 c. sugar
6 sticks butter (half salted, half unsalted)
optional - tiny pinch of salt
flavoring
Put egg whites in mixing bowl of stand mixer (or whatever you use) and place that in a pot of simmering water. (Make sure NO yolk gets in it!) Slowly pour in premeasured amount of sugar while gently whisking. If desired add a very small pinch of salt. Heat just until sugar is completely dissolved. (For the technical peeps, at least 140 degrees in order to pasteurize them. But it will get warm enough by the time the sugar is dissolved, so I don't even use a thermometer.) Place bowl in a water bath to begin cooling while you slice butter into pats. Place bowl on stand mixer with whisk attachment on med-high to high speed. Whip until soft peak stage and whites are completely cool. Switch to paddle attachment and slowly add butter while beating at medium speed. At one point it may seem like it's curdled or separating, ignore that, finish adding the butter and turn up the speed to med-high and within a minute or two it will be the most smooth, beautiful icing. Add desired flavoring. For a batch this size I add an entire 2 dram bottle of LorAnn because I like lots of flavor. It is wonderful!
Thaks for posting, I'm definitely going to give this a try 
Hi, after reading the whole thread i've attempted the SMBC. I had tried the IMBC once before but it tasted just like a mouthful of butter. For that reason i tasted the MBC as i was making it this time and ended up not adding 3oz of the 3 sticks it called for. I also added loads of Madagascan Vanilla Extract.
After all of the above i feel the buttery taste is still a bit too prominent for my liking and i would like it a little sweeter.
So my question is the following - are the sugar quantities exact in relation to the number of egg whites? or could i increase the sugar amount without altering the egg whites? I think if i was able to increase the sweetness it would make the ideal BC for me, as ABC is too sweet and the SMBC too bland and buttery. Do you think i can achieve what i am looking for?
By the way, thanks for a great thread full of invaluable information.
Even easier. Put one cup of granulated sugar into your mixing bowl with 5 egg whites - whip up. While that's whipping cook one cup of sugar with one third of a cup of water until it reaches 250 degrees. With the egg and sugar mixture still whirling around in the bowl, pour in the sugar water mixture and keep beating till the side of the bowl seems warm, not hot. Take three sticks of unsalted butter straight from the fridge and chip it into the mixing bowl (still on) - the cold butter will cool down the IMBC. It will turn from a semi liquid form to looking like cottage cheese then it will smooth out and is ready to use. You can add Wilton Whitener to it to get rid of the off white butter tint. Add one teaspoon of clear vanilla for a nice taste. I'm so glad you mentioned frozen egg whites. I have two big boxes of them in my freezer and am scared stiff to use them. Now I will. Thanks.
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