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IMBC - not so good

post #1 of 38
7/26/11 at 8:04am
Thread Starter 
Well, I've made a vanilla IMBC, a toffee IMBC and a cookies 'n' cream IMBC so far. I have to say, although it is silky, smooth, and beautiful to work with, I don't like the taste! Is it just me, or is all that butter just too much? I know there are many people who love this stuff. My hubby and kids do like it, but I just can't eat it. I love my regular buttercream. Oh well, at least I tried, and now have perfected making it.
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post #2 of 38
7/26/11 at 8:28am
if it makes you feel better i don't like it i prefer buttercream
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post #3 of 38
7/26/11 at 8:58am
I don't like it either... It tastes like I should've just whipped butter instead of going to the other trouble.
Paula

www.icingonthecakebypaula.com
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Paula

www.icingonthecakebypaula.com
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post #4 of 38
7/26/11 at 9:07am
I think that's great that you tried it and mastered it. icon_smile.gif

At least if someone requests it, you can make it. As far as your personal tastes go, well the are personal. I never shoot down someone's idea of what tastes bad or good to them. It is what it is.

I'm sure my affinity for fish sauce probably grosses people out. LOL!!
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post #5 of 38
7/26/11 at 9:43am
I have to ask, did you use unsalted or salted butter? It's gotta be unsalted. Also, I know most recipes say a tsp. of vanilla, but you really need to up that. I use 1 1/2 TBLS. vanilla extract and sometimes even a TBLS. vanilla extract with a TBLS. of vanilla paste. It makes a world of difference. I don't care for American buttercream, cause it is just so sweet. I like it even less if it is shortening base. But I say try IMBC one more time using more extract and you may have a change of taste or it really may not be for you. icon_wink.gif
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post #6 of 38
7/26/11 at 9:56am
Quote:
Originally Posted by QTCakes1

I have to ask, did you use unsalted or salted butter? It's gotta be unsalted. Also, I know most recipes say a tsp. of vanilla, but you really need to up that. I use 1 1/2 TBLS. vanilla extract and sometimes even a TBLS. vanilla extract with a TBLS. of vanilla paste. It makes a world of difference. I don't care for American buttercream, cause it is just so sweet. I like it even less if it is shortening base. But I say try IMBC one more time using more extract and you may have a change of taste or it really may not be for you. icon_wink.gif



Me too. I second the addition of much more vanilla than the recipe tells you to add. I sometimes freeze it unflavored and when it comes to room temperature, on the second whipping, I add the flavors. I add it a little at a time, wait for it to be absorbed, and add some more. I've also used melted jams, melted white chocolate, coconut milk...The possibilities are endless. But you do have to flavor it. I never had anyone not like it. Then again, maybe it's just not for you. I hate mushrooms...no matter what people tell me.

Maybe it will grow on you, little by little. Sometimes we just have to get used to certain things.

The greatest thing is that you have mastered them. Someone at some point will request it and you'll be ready.
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post #7 of 38
7/26/11 at 10:14am
Thread Starter 
I used unsalted butter. That's all I ever buy! I also did increase the vanilla as I found it to plain. My biggest problem was the butter. I think I may play with it and see if I can adjust the butter amount. I guess at this point I should say that the taste wasn't necessarily bad, just the butter left this weird, heavy aftertaste that actually made me nauseous.

But I am glad I can make it. It was actually really easy, and it came out perfect on my first attempt. I tried different flavours in the hopes that it would be tastier, but no luck. Oh well. I'll stick to buttercream, and have that as an option!
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post #8 of 38
7/26/11 at 10:32am
You didn't use the Toba Garrett's recipe, right? That one has almost double the butter, I think. Although the method is the same, sometimes some recipes have just too much butter.
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post #9 of 38
7/26/11 at 10:35am
Thread Starter 
Quote:
Originally Posted by imagenthatnj

You didn't use the Toba Garrett's recipe, right? That one has almost double the butter, I think. Although the method is the same, sometimes some recipes have just too much butter.



I found a recipie with 2 cups of butter. I've been playing with that. It has 6 eggs in it. Is that a good ratio? Will additional sugar in the egg whites help? (It had 1/4 cup)
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post #10 of 38
7/26/11 at 10:45am
Imbc is all I make. I think the grainy texture of american bc is gross. I use sylvia winestocks recipe. It has 3 lbs of buttery goodness! Although when I half the recipe, I only use 1 lb. of butter.
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post #11 of 38
7/26/11 at 10:45am
I make my IMBC with:
6 egg whites
1/4 cup sugar

1 cup sugar
1/4 cup water

1 lb (4 sticks of butter)
(which I think is 2 cups?)

Looks like we have the same recipe.

Toba Garrett's SMBC recipe has 3 lbs of butter for 10 egg whites...which I think would make it a total of 1 lb of butter. That's why I was asking.

You can certainly add more sugar if you'd rather have it sweeter. I've added 1/2 cup of the sugar to the egg whites after they're glossy (that's when they say to add it).
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post #12 of 38
7/26/11 at 10:50am
For SMBC I use a 1 - 2 - 3 recipe. 1 part egg whites to 2 parts sugar to 3 parts butter. So it would look like this:

4 ounces egg whites
8 ounces sugar
12 ounces butter

Not sure of the proportions for IMBC.

I do agree that the flavoring needs to be strong and I also think that it should be served at room temp. If it's cold it won't taste right.
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post #13 of 38
7/26/11 at 11:04am
That's about the same thing as the IMBC recipe. Most of them are very similar.

4 oz egg whites
8 oz sugar
12 oz butter

If you add 2 oz to each one, you get
6 oz egg whites
10 oz sugar (1 1/4 cup)
14 oz butter

Which leaves my IMB minus 2 oz of butter. That means Calhauns Cakery could take 2 oz butter off the batch without getting into trouble.

I once put all the recipes on a spreadsheet so that I could compare. Once I did the math they were very similar in the amounts even if they started with 4 oz of egg whites as opposed to 6 oz. That's when I saw that Toba's had 1 extra lb of butter per double batch, or 1/2 lb butter per batch.

IMBC and SMBC are the same thing, you arrive at the same product, just use a different method. So I can use the ingredients amounts interchangeably. I'd rather make IMBC, though. It's easier for me, now.
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post #14 of 38
7/26/11 at 11:11am
I prefer the faux IMBC, recently did it for wedding cupcakes, it went over really well!
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post #15 of 38
7/26/11 at 11:17am
I made french buttercream for the first time yesterday and, at first when I tasted, it was overwhelmingly buttery but, I found as I contined to mix it, the butter taste became less overpowering. Maybe you could mix yours further to see if it helps? I also put lemon juice in mine which I found cut the sweetness and richness.
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