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Help: IMBC and SMBC recipe? Best one? - Page 2

post #16 of 37
Quote:
Originally Posted by sarascakecreations

thanks tigachu! I tried both of those recipes the SMBC and the IMBC and well wow don't know what I was so afraid of they really weren't that hard to make and I LOVE them both! I agree they are very similar in taste I find the SMBC a touch more of a silkier butter taste.

Can I pick your brains with a few more questions:

1) I guess I put it in the fridge since there's butter in it? And when I want to use it, do I just let it come down to room temperature or do I have to whip it again?

It's fine at room temperature for a few days, I've had it out about a week and it's still tasted great with no ill effects. Obviously it'll last longer in the fridge, and it freezes marvellously! When it's cold you either need to a) let it come to room temperature then whip it b) melt 1/3 in the microwave (so it's warm not hot) and whip it into the remaining 2/3 or c) My favourite way... and you can do this straight from frozen (no defrosting required)... put it in a bowl, chop/smash it up a bit so it's not a solid lump, put it over a double boiler and whisk it until it comes back together.

2) How would I make chocolate? Do I ad cocoa powder or melted chocolate? and at what stage of the mixing do I add it?

Add melted chocolate... it has to be as close to the temperature of the buttercream as possible otherwise it'll melt it (not good!) Add it until you get the desired taste.

3) How do I go about creating some of the following flavors? they are some of my favourites at local bakeries... do I add flavorings like Lorann's or do I use purees??

Some I would like to create are:
Almond.... I guess just add almond extract? Almond Extract
Banana buttercream? Never tried it but I would use either Banana flavouring or pureed bananas depending on desired texture
Mocha buttercream? Brewed coffee, again watch the temperature! + chocolate
Maple buttercream? Just add syrup to taste
Cappucino buttercream? (maybe mix in espresso?) Brewed coffee, again watch the temperature!, kahlua
Hazelnut? do I add nutella or ground hazelnut?? Hazelnut liqueur, nutella, praline, ground hazelnuts.. depends on desired flavour and texture
Irish cream? (add irish cream liquor I guess??) Irish cream liqueur
Peanut butter buttercream? Add peanut butter to taste
Orange buttercream? Fine Zest, juice (sparingly), orange extract, orange curd, cointreau
Lemon buttercream? Fine Zest, juice (sparingly), lemon extract, lemon curd, limoncello
Raspberry buttercream? Raspberry preserves, raspberry extract, pureed raspberries, framboises
Strawberry buttercream? Strawberry preserves, strawberry extract, pureed strawberries, fragoli

Lorann Oils are the best way to go if you want to use extracts (used sparingly though!!!)

Sara
post #17 of 37
Chocolate: I add melted and cooled chocolate about 6 oz per recipe.

Almond: Extract
Mocha: Instant espresso with or without Chocolate
Hazelnut: Hazelnut Praline paste
Peanut butter: I would add smooth peanut butter until i can taste it.
Orange: Orange Oil and zest.
Lemon: Lemon oil and zest
Raspberry: Raspberry preserves /puree
Strawberry: Strawberry preserves/puree
Irish cream: Liquor
Caramel: Caramel Sauce

I would love to hear how other make these flavors..
post #18 of 37
Whew I'm glad I'm home. I almost died 50 times tonight due to treacherous road conditions.

Anyway, I have personally left my IMBC out for a few days. I would say no more than three. To be on the safe side, you should refrigerate it and let it come to room temperature before using it or serving it. It's kind of gross cold.

You can add melted cooled chocolate to make it chocolate. For your fruit flavors, use oils or extracts to taste. There is really no wrong way to modify this buttercream. It can take a lot of flavor without the texture being affected.

You can use peanut butter or Nutella in place of some of the butter. Again, do it to taste. I would replace one stick with an equal amount of PB and see how you like it. You can tweak it until you get the flavor you want.

I tend to stay away from the Lorann oils because some of them just taste cheap to me. I have used their lemon oil and it was fine. Try to use fruit purees or a good quality preserves for raspberry, blueberry, apricot, strawberry, etc. If you have a copy of The Cake Bible there are a few recipes in there for concentrated fruit purees.

Annie
post #19 of 37
[quote="sarascakecreations"]thanks tigachu! I tried both of those recipes the SMBC and the IMBC and well wow don't know what I was so afraid of they really weren't that hard to make and I LOVE them both! I agree they are very similar in taste I find the SMBC a touch more of a silkier butter taste.

Can I pick your brains with a few more questions:

1) I guess I put it in the fridge since there's butter in it? And when I want to use it, do I just let it come down to room temperature or do I have to whip it again? I would typically make it 2-3 days before I need it and let it sit out at room temperature until I need it. If I put it in the fridge, I let it sit out at room temperature for about an hour or two then whip with a whisk. I also agree that it freezes beautifully! I just pack it into a freezer safe, airtight container.

2) How would I make chocolate? Do I ad cocoa powder or melted chocolate? and at what stage of the mixing do I add it? I melt about 8oz of good quality chocolate; let it get to room temp, and add it after the buttercream has already come together. Sometimes I add the chocolate after it has cooled to make little "chunky chips" icon_smile.gif

3) How do I go about creating some of the following flavors? they are some of my favourites at local bakeries... do I add flavorings like Lorann's or do I use purees??

Some I would like to create are:
Almond.... I guess just add almond extract? Yes, almond extract would be great
Banana buttercream? I agree-pureed bananas, banana liquor or a natural banana extract
Mocha buttercream? Coffee as suggested above or natural extract
Maple buttercream? Use good quality maple syrup
Cappucino buttercream? (maybe mix in espresso?) use natural extract, coffee, or add instant espresso to hot water to dissolve
Hazelnut? do I add nutella or ground hazelnut?? Yes or use amoretto or amoretto extract
Irish cream? (add irish cream liquor I guess??) Yup
Peanut butter buttercream? Not sure, I don't like peanut butter icon_redface.gif
Orange buttercream?orange zest, pure orange extract, orange oil, or add true orange (under the true lemon line) to water or orange juice to dissolve a bit
Lemon buttercream?lemon zest, pure lemon extract, lemon oil, or add true lemon to water to dissolve
Raspberry buttercream? natural/organic raspberry preserves, natural raspberry extract or powdered raspberries (from nuts online)
Strawberry buttercream? natural/organic strawberry preserves, natural strawberry extract, or powdered strawberries (from nuts online)

Scp introduced me to the natural extracts from olive nation . com. They are awesome!!
Experiment and have fun with it thumbs_up.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
post #20 of 37
[quote="sarascakecreations"]thanks tigachu! I tried both of those recipes the SMBC and the IMBC and well wow don't know what I was so afraid of they really weren't that hard to make and I LOVE them both! I agree they are very similar in taste I find the SMBC a touch more of a silkier butter taste.

Can I pick your brains with a few more questions:

1) I guess I put it in the fridge since there's butter in it? And when I want to use it, do I just let it come down to room temperature or do I have to whip it again? I would typically make it 2-3 days before I need it and let it sit out at room temperature until I need it. If I put it in the fridge, I let it sit out at room temperature for about an hour or two then whip with a whisk. I also agree that it freezes beautifully! I just pack it into a freezer safe, airtight container.

2) How would I make chocolate? Do I ad cocoa powder or melted chocolate? and at what stage of the mixing do I add it? I melt about 8oz of good quality chocolate; let it get to room temp, and add it after the buttercream has already come together. Sometimes I add the chocolate after it has cooled to make little "chunky chips" icon_smile.gif

3) How do I go about creating some of the following flavors? they are some of my favourites at local bakeries... do I add flavorings like Lorann's or do I use purees??

Some I would like to create are:
Almond.... I guess just add almond extract? Yes, almond extract would be great
Banana buttercream? I agree-pureed bananas, banana liquor or a natural banana extract
Mocha buttercream? Coffee as suggested above or natural extract
Maple buttercream? Use good quality maple syrup
Cappucino buttercream? (maybe mix in espresso?) use natural extract, coffee, or add instant espresso to hot water to dissolve
Hazelnut? do I add nutella or ground hazelnut?? Yes or use amoretto or amoretto extract
Irish cream? (add irish cream liquor I guess??) Yup
Peanut butter buttercream? Not sure, I don't like peanut butter icon_redface.gif
Orange buttercream?orange zest, pure orange extract, orange oil, or add true orange (under the true lemon line) to water or orange juice to dissolve a bit
Lemon buttercream?lemon zest, pure lemon extract, lemon oil, or add true lemon to water to dissolve
Raspberry buttercream? natural/organic raspberry preserves, natural raspberry extract or powdered raspberries (from nuts online)
Strawberry buttercream? natural/organic strawberry preserves, natural strawberry extract, or powdered strawberries (from nuts online)

Scp introduced me to the natural extracts from olive nation . com. They are awesome!!
Experiment and have fun with it thumbs_up.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
post #21 of 37
Thread Starter 
Thank you all SO much I am in love with this frosting! It is definately what I was looking for!

Quick question, when adding color can I just fold it into the batter with a spatual like I used to with american buttercream or do I have to whip it in? And if I need to get a dark color, navy blue or brown etc... will adding alot of color thin the batter out?

I know that when making american butercream if for what ever reason my batter got too thin or lose I would just add some powdered sugar and that fixed the problem.... is there such a quick fix to SMBC?

Thanks, Sar
Sara's Cake Creations
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Sara's Cake Creations
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post #22 of 37
Just stir in your color like you usually would. For darker colors, it's best to use candy colors because they are oil based so they blend into the BC better.

Don't add PS to this. If it's too loose, put it in the fridge for a couple of minutes. Too stiff, beat it a bit or warm the bowl up over a double boiler.
post #23 of 37
Quick question about adding peanut butter. At what point do you add it? and do you have to whip the PB first and make it soft or does blends right in? sorry for all the questions but I've never made IMBC icon_redface.gif
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #24 of 37
The best tasting imbc for me is whimsical bake house imbc. I like dede wilson's also. Imbc is a little firmer than smbc, but not that much. I love the feel and taste of both. I use dyanbakes recipe on youtube to make smbc. I just like the way she shows how to make it. It is creamy and smooth and delicious. I never just like a vanilla taste(never). I have to add pure lemon ext. I never leave it as is. For peanut butter, i just add it straight from the jar. delicious. for chocolate, i melt either white or dk. chocolate on low in microwave and then add how much i need. I add to taste with anything. Strawberry jams or raspberry jams, etc. I add to taste. I add any of this after i have completey made the meringue. Lemon curd, whatever. I could go on and on. ha!! hth Oh, yeah, and NUTELLA !!!delicious!!! I also make fresh strawberry or raspberry puree to use.It is all good.!!
post #25 of 37
Wow! Sara thank you soo much for starting this topic and THANK YOU ALL for the replies. She has asked every single question I could ever think of and they've all been answered fabulously.

I have a question.

When frozen how long can you keep IMBC/SMBC? How long in the fridge? How long setting out at room temp (I believe I read 3 days?)

Thank you all again!
post #26 of 37
Quote:
Originally Posted by icer101

For peanut butter, i just add it straight from the jar.

Hi Icer1010, thank you for posting this response, I appreciate it!! so, for the PB do you just add it at the end and continue whipping till is mixed completely? that's it? about, how much do you add?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #27 of 37
I'm beginer....what meen,SM and IM...BC...i'm suppose bc it'butter cream.
Thanks
post #28 of 37
Quote:
Originally Posted by Juliegre

I'm beginer....what meen,SM and IM...BC...i'm suppose bc it'butter cream.
Thanks

icon_smile.gif I know what you mean ----

SMBC = Swiss Meringue Buttercream
IMBC = Italian Meringue Buttercream

And last night I made my first batch of IMBC and it's to 'die' for!!! no kidding, it is absolutely delicious and decadent, I totally recomend it, and I don't know why I haven't tried this before since I absolutely hate regular buttercream! ===

What I wanna know now is if this can be use under fondant...anyone?
"Life is short...eat cake!"
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"Life is short...eat cake!"
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post #29 of 37
Thank you !and what recipe did you use?
I'll like to know if we can use under fondant to.
Thanks..
If i'm make mistake,i'm sorry i'm french...and my english is better for read than writh.
post #30 of 37
Yes it can be used under fondant you just have to chill the buttercream really well once it's on the cake then apply the fondant.
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