Cake Central › Cake Forums › Cake Talk › Recipes › Help: IMBC and SMBC recipe? Best one?
New Posts  All Forums:Forum Nav:

Help: IMBC and SMBC recipe? Best one? - Page 3

post #31 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.
post #32 of 37
Julie,

Go to YouTube.com and look up Warren Brown Italian Meringue Buttercream. That is the recipe I use.

Make sure you use unsalted butter, and I use 2-3 tablespoons of vanilla extract.

Annie
post #33 of 37
Quote:
Originally Posted by AnnieCahill

Julie,

Go to YouTube.com and look up Warren Brown Italian Meringue Buttercream. That is the recipe I use.

Make sure you use unsalted butter, and I use 2-3 tablespoons of vanilla extract.

Annie

Yes, that's the recipe I used and is totally amazing. Since it was my first time making it, at one point, I panicked when I added the butter and my beautiful mix diflated icon_cry.gif but then I continued whipping and wallaaaa! it came back to life and I got perfect IMBC!!!! icon_smile.gif
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
Reply
post #34 of 37
Thanks you!!!!
post #35 of 37
I use recipes from Cake Bible and also from Bonnie Gordon's school in Toronto (they use a standard SMBC recipe).

Does anyone find its harder to make IMBC a cleaner and smoother finish compared to SMBC given its a bit firmer?

Also check out the free Buttercream cakes lesson on Craftsy. I found it really helpful, and its free!
post #36 of 37
Quote:
Originally Posted by KatrinaBroughton

I use recipes from Cake Bible

I have the Cake Bible book and I can not find the recipe for SMBC...does she calls it 'Silk BC' or something like that?? what page is it on??
"Life is short...eat cake!"
Reply
"Life is short...eat cake!"
Reply
post #37 of 37
Quote:
Quote:


I have the Cake Bible book and I can not find the recipe for SMBC...does she calls it 'Silk BC' or something like that?? what page is it on??



Sorry - to clarify I don't think the Cake Bible has an SMBC recipe - the IMBC recipe is Mousseline Buttercream (p244). I haven't tried the other buttercream recipes in the Cake Bible.

The SMBC recipe I use is:
200 g sugar
150 g egg whites (I use egg whites from a carton)
2 cups (1 lb) softened unsalted butter
1 tsp vanilla
Dissolve egg whites and sugar in mixer bowl over double boiler to 55-60 C, stiring constantly. Whisk egg whites on medium high to medium stiff peaks - ensure whites are completely cooled. Add butter in chunks, then vanilla.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Help: IMBC and SMBC recipe? Best one?