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IMBC - not so good - Page 2

post #16 of 38
Quote:
Originally Posted by cindy333

I prefer the faux IMBC, recently did it for wedding cupcakes, it went over really well!

What's that?
post #17 of 38
I saw your cupcakes, SweetSuzieQ, very nice. They look yummy.

CalhounsCakery, here's another recipe for you. It's Ron Ben Israel's white chocolate blackberry swiss meringue buttercream. He uses it a lot in his cakes. Because he adds melted white chocolate to it, as well as raspberry puree (or any other kind of puree) it tastes a lot less than butter.

http://nyccakegirl.wordpress.com/2011/06/03/today-ron-has-allowed-me-to-share-a-few-recipes/

And there's this IMBC (also with white chocolate):

http://www.pastrychef.com/Wedding-Cake_ep_48.html

As you can see, the secret is in the flavoring. And yes, like SweetSuzieQ said, I've heard about mixing further.
post #18 of 38
Thread Starter 
Quote:
Originally Posted by imagenthatnj

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.



That means I could take 1/4 cup out of my recipie. I should try that.
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post #19 of 38
Thread Starter 
Quote:
Originally Posted by imagenthatnj

I saw your cupcakes, SweetSuzieQ, very nice. They look yummy.

CalhounsCakery, here's another recipe for you. It's Ron Ben Israel's white chocolate blackberry swiss meringue buttercream. He uses it a lot in his cakes. Because he adds melted white chocolate to it, as well as raspberry puree (or any other kind of puree) it tastes a lot less than butter.

http://nyccakegirl.wordpress.com/2011/06/03/today-ron-has-allowed-me-to-share-a-few-recipes/

And there's this IMBC (also with white chocolate):

http://www.pastrychef.com/Wedding-Cake_ep_48.html

As you can see, the secret is in the flavoring. And yes, like SweetSuzieQ said, I've heard about mixing further.



I love white chocolate strawberry buttercream. I'll have to try that as IMBC. I'll also mix it longer, thanks SweetSuzieQ. I'm willing to try it until it's perfect!
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post #20 of 38
Faux IMBC is made with marshmallow cfream {fluff}, icing sugar, pinch of salt, vanilla. You can make it in about 7 minutes. So much quicker and easier. I can't tell the difference. I got the recipe off cc last year sometime, it's great.
post #21 of 38
Quote:
Originally Posted by imagenthatnj

I saw your cupcakes, SweetSuzieQ, very nice. They look yummy.




Thanks. I've been baking for a while but, am a relative newb with a piping bag so, I love any chance to practice! LOL
post #22 of 38
I make SMBC (pretty much the same as IMBC) but it was way to buttery for my taste. Instead of 4 sticks of butter, I now make it with 2 1/2 sticks. It turns out just as beautiful and it tastes like heaven!

I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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post #23 of 38
I exclusively use FBC/IMBC/SMBC (plus cooked custard based frostings). I think vanilla is the trickiest because the butter does stand out. I use a generous amount of vanilla bean paste and the most wonderful homemade vanilla extract. Together, it is really good, but my least used flavor. The beauty of all three of these is their ability to take on flavorings. When flavored properly and paired with a great cake, the flavors meld together and create an overall great dessert. It is not overly sweet, but in my experience, those customers who like ABC do not compare it to ABC, it's just a totally different taste experience. Except for the vanilla, not a trace of butter flavor remains in my buttercreams. I have honestly never had someone dislike these buttercreams.

Be sure to use the best flavorings because it will ruin the product. Even some pure extracts have an odd taste and cheaper chocolate will make it just ok.

My favorites are spirits and liqueurs... Godiva, Frangelico, Chambord, Kahlua, Bailey's, Advocat, and my greatest buttercream accomplishment, Absinthe. It actually tastes incredible.

I use muscovado sugar for caramel, fine chocolate, gourmet jams, fruit purees, and so much more. In each case, you taste the flavor.
post #24 of 38
Thread Starter 
Quote:
Originally Posted by scp1127

I exclusively use FBC/IMBC/SMBC (plus cooked custard based frostings). I think vanilla is the trickiest because the butter does stand out. I use a generous amount of vanilla bean paste and the most wonderful homemade vanilla extract. Together, it is really good, but my least used flavor. The beauty of all three of these is their ability to take on flavorings. When flavored properly and paired with a great cake, the flavors meld together and create an overall great dessert. It is not overly sweet, but in my experience, those customers who like ABC do not compare it to ABC, it's just a totally different taste experience. Except for the vanilla, not a trace of butter flavor remains in my buttercreams. I have honestly never had someone dislike these buttercreams.

Be sure to use the best flavorings because it will ruin the product. Even some pure extracts have an odd taste and cheaper chocolate will make it just ok.

My favorites are spirits and liqueurs... Godiva, Frangelico, Chambord, Kahlua, Bailey's, Advocat, and my greatest buttercream accomplishment, Absinthe. It actually tastes incredible.

I use muscovado sugar for caramel, fine chocolate, gourmet jams, fruit purees, and so much more. In each case, you taste the flavor.



What recipe do you use? It sounds like you've got this turned into an art!
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post #25 of 38
Thread Starter 
Quote:
Originally Posted by Jess155

I make SMBC (pretty much the same as IMBC) but it was way to buttery for my taste. Instead of 4 sticks of butter, I now make it with 2 1/2 sticks. It turns out just as beautiful and it tastes like heaven!



How many eggs does your recipe take? I'd love to give it a try.
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post #26 of 38
It's twice the work, but I mix IMBC 50/50 with American Buttercream and everyone likes it much better than just one or the other. The IMBC cuts the sweetness and the ABC cuts the buttery flavor.
post #27 of 38
Quote:
Originally Posted by CalhounsCakery

Quote:
Originally Posted by Jess155

I make SMBC (pretty much the same as IMBC) but it was way to buttery for my taste. Instead of 4 sticks of butter, I now make it with 2 1/2 sticks. It turns out just as beautiful and it tastes like heaven!



How many eggs does your recipe take? I'd love to give it a try.



I use 6 egg whites, 1 C. sugar, 2 1/2 sticks of butter, pinch of salt, and high quality vanilla (or whatever flavor) to taste.

I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

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I homeschool because I've seen the village and I don't want it raising my children.

 

http://whynotethiopia2.blogspot.com/

 

 

Reply
post #28 of 38
This is why I love this site. I only bake for my family and friends and am always looking for the best ingredients. I'd never heard of muscovado sugar or Asbinthe until scp1127's post. I love learning new things. Thanks scp1127...I always look forward to your posts.
Vicki

Confidence is the feeling you have before you understand the situation....
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Vicki

Confidence is the feeling you have before you understand the situation....
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post #29 of 38
OK, silly question..I'm doing IMBC tonight and, want to use the recipe here of:

4 oz egg whites
8 oz sugar
12 oz butter

I don't have a scale so, I'm guesing this works out to:

1 cup sugar
1/2 cup egg whites
1.5 cups butter

Sound right???
post #30 of 38
And do I not add water to the sugar when I do the syrup?
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