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SMBC or IMBC For Beginners - Page 2

post #16 of 17
2/20/12 at 7:50am
I was also afraid to make IMBC for the longest time (the thought of boiling sugar seemed scary to me for some reason) but this tutorial is pretty much bullet proof and I never make AMBC anymore unless I'm forced to for convenience or "non dairy" purposesicon_smile.gif http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/
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post #17 of 17
5/16/12 at 3:53pm
Thread Starter 
I'm back with an update (better late than never-lol!) - I made SMBC for Easter cupcakes. I followed the recipe/directions/photos on this site http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

It took quite a while to make - I think close to an hour?! But, OMG, was it worth it! It was so silky smooth and rich and delicious and probably the best icing I've ever tasted! I was also able to freeze the leftovers and add a mashed up banana to it for out of this world banana icing. When I went to re-whip it after thawing it got a little curdle-y so I took out some of it and put it in the microwave for 30 seconds and poured it back in on low. It came right back to life.

Now, the bad news...my son ate some and had an allergic reaction (he has a peanut allergy and now needs to go back to the allergist with the frosting for a test). So...my love affair with SMBC will have to be short-lived for now icon_sad.gif

Thanks to all who posted tips and links - much appreciated thumbs_up.gif
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