Cake Central › Cake Forums › Cake Talk › Recipes › IMBC - not so good
New Posts  All Forums:Forum Nav:

IMBC - not so good - Page 3

post #31 of 38
Don't give up on it yet. I won't say that you will ever like it, but please at least look for other versions of the recipe. I know with SMBC, there are recipes out there that use less butter. Give one of them a try, instead. The taste and texture of SMBC are exactly the same as IMBC, only the technique differs.

Theresa icon_smile.gif
post #32 of 38
Have you tried SMBC? I made it tonight, and it's wonderful. I used good quality vanilla extract AND split open two whole vanilla beans and put that in the frosting. it has a lovely taste and texture. it's not real sweet at all. Love this! And, it looks like vanilla bean ice cream with all the little tiny dots of vanilla from the beans in it.

It doesn't have that over-buttery flavor, either.
post #33 of 38
In class we were supposed to use half salted half unsalted. I never have unsalted and always go full salt and find it just a bit TOO "salty" you know? But people seem to really like it because everyone I know seems to like things a little less sweet. Entirely unsalted just results in a really bland buttercream.

The only other kind of frosting I'm familiar with is the kind you buy in plastic containers. Or that awful stuff on grocery store cakes that must be entirely shortening because it's so waxy and gritty. I have been known to eat straight out of the plastic frosting tubs though lol. I definitely don't do that with the imbc so I can see where you're coming from. icon_biggrin.gif
post #34 of 38
Vicki3336, thanks for the compliment. If you want details, pm me. Susan
post #35 of 38
Thread Starter 
Quote:
Originally Posted by Jess155

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.



Thanks! thumbs_up.gif
~*Make your next event special*~
Reply
~*Make your next event special*~
Reply
post #36 of 38
So, the SMBC and IMBC taste the same just different process right? Is SMBC easier cuz I tried the IMBC last night and I found it so easy. The only tricky part was timing the whites and sugar to be done at about the same time.
post #37 of 38
Quote:
Originally Posted by SweetSuzieQ

So, the SMBC and IMBC taste the same just different process right? Is SMBC easier cuz I tried the IMBC last night and I found it so easy. The only tricky part was timing the whites and sugar to be done at about the same time.



Same thing, different process. I made SMBC the first time, then the next I made IMBC, and I found that a lot easier after I got the correct timing in place. I never went back to making SMBC.
post #38 of 38
I agree with imagenthatnj, I only have one SMBC flavor. On the other two, FBC and IMBC, you can do something else while making the frosting.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › IMBC - not so good