Has anyone done this? Can it be done? I've made Swiss meringue but I don't really like it... although very silky and smooth it taste like I'm eating a stick of butter. Where American buttercream taste like I'm eating a bag of sugar.

So can I mix the two?

If not, is there anyway to make the meringue taste less buttery? I used the 123 recipe (4 ounces, 8 ounces and 12 ounces). Could II just add less butter and it still work? tia

You need to use unsalted butter when making smbc. I made it once with salted butter and like you said, it was like eating butter.

Though I use unsalted butter, I've found that my clients prefer a slightly sweeter version. I've been mixing the two for years now. It's a great idea.

@momG9 it was unsalted butter... it stall tasted like a stick of butter.
@Carlachef thanks so much Ill mix the two next time. I'm so happy to see that I'm not the only one who's thought of this

Have you tried IMBC? I am going to try your way. Which recipe do you use for the American buttercream? Thanks

Why don't you give the Whipped Cream Buttercream recipe a try? It's basically a mix between the two buttercreams, but it's just one recipe:

http://cakecentral.com/recipe/whipped-cream-buttercream-frosting

hi
tho i understand the recipe is one recipe it does take 2 bowls...and making 2 recipes then combining.

here is a one bowl process that came from a very popular local bakery, i use it but with IMBC
they use SMBC

make your SMBC after adding the butter and whipping to buttercream, add your shortening and sifted powdered sugar and whip again. add flavor...

Kickasskakes, I oo use IMBC. I was wondering though which American BC recipe you use.Thanks to you and everyone else. Still searching for the best BC.

I sometimes freeze my IMBC then bring to room temp and smooth before using. Can this be done with the IMBC and ABC mixture? I want to give it a try.

I sometimes freeze my IMBC then bring to room temp and smooth before using. Can this be done with the IMBC and ABC mixture? I want to give it a try.

I use the 123 method of making SMBC as well. I use half salted and half unsalted butter. You really need to add some flavoring (vanilla, almond, etc) to it, if you want to use 3 parts/cups of butter. Lately, I have cut it to using 2.5 parts/cups of butter. I also add white chocolate ganache to mine after it comes together. Nom! Nom!

I have also mixed ABC and SMBC before with nice results.

Brenda, I am just not understanding thiS And I want to try it. Could you give me the recipe for American BC. Also, when you add in the ganache is it at the soft stage or os whipped and then added to the mix? Double Thanks

I've never mixed the two, but maybe try another SMBC recipe? Mine is 6.25 egg whites, 7 oz. sugar, 1 lb unsweetened butter. If I'm using it unflavored on a cake I've added as much as 12 oz of sugar and it comes out the same texture, only much sweeter. You really can play with the ratios and still get a workable buttercream that tastes completely different by just adjusting one of those ratios.

The way you make it also makes a difference. If you rush it and crank your mixer too high it it kills your fluff and makes it buttery.

Thanks Scratch, My go to frosting is IMBC. I have experimented with American BC all kind of ways and just can't stand it. Tonight I made a white chocolate macademia nut cake from an issue of FineCooking and love it. Have to tweak it just a bit .I want to make it a rose cake like the one from I Am Baker. I figure by adding some white choc to the IMBC that will stabilize it. I am going to try your recipe for SMBC.. BTW, your cakes are beautiful

AI mad ethe Swiss buttercream recipe for the first time. It's lovely and delicious! But I cannot figure out how to decorate with it. It is much too soft. Any ideas?