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Which type of frosting do you use the most?

post #1 of 23
Thread Starter 
I prefer IMBC or SMBC to American buttercream, but when I use it on cakes for friends, they say they love the texture, but has no taste or too buttery. Is it just because people are so trained to the sweet, sweet American Buttercream? To me, the meringues are easier to smooth and decorate with, but I wondered which frosting everyone else prefers. Do you go with what you like and what's easiest for you or do you give your customers a choice?
post #2 of 23
I use a crusting buttercream the most. So easy to smooth!
post #3 of 23
crusting buttercream
post #4 of 23
ganache , then fondant.

I hate buttercream, way too sweet yuk
I recently tried the smbc and didn't mind that as much as the buttercream because it wasn't so teeth rottingly sweet.
post #5 of 23
I have always used SMBC, I just add a lot of flavor to it, usually about 1/4 cup of vanilla per batch. It holds lots of flavor well, and needs it to help with the butter flavor. I have always gotten rave reviews from people trying my cakes for the first time.
When life gives you lemons, make grape juice and let everyone figure out how you did it!
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When life gives you lemons, make grape juice and let everyone figure out how you did it!
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post #6 of 23
It has a wonderful mouth feel, it's easy to smooth and it's not too sweet. I've never had anyone complain about the taste.
Tammy,
SIFTED
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Tammy,
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post #7 of 23
Thread Starter 
Wow...1/4 cup of vanilla? That must be where I'm going wrong!
post #8 of 23
Italian meringue buttercream. I hate any frosting made with powdered sugar.
post #9 of 23
Yup meringue buttercream for me too all the way - there are many many different ratios though for sugar to butter, you need to find one that suits you - I have extra ingredients that I add to every batch of SMBC regardless of the flavour which means that it is far from flavourless - it's just the perfect amount of sweet too and not too buttery at all. It just takes some messing around with different variations until you find the one that works for you.
post #10 of 23
Thread Starter 
I think I'm gonna stick with the SMBC and just add some more flavoring. Thanks for the input!
post #11 of 23
Cold process buttercream, the recipe that's been on the back of the C&H powdered sugar box since before I was born. All real butter, and (assuming it's not another flavor) all real vanilla extract.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #12 of 23
IMBC for me mostly. I always give the client a choice, but I emphasize that the IMBC is not that sickeningly sweet BC and they usually go with it icon_smile.gif
post #13 of 23
I love IMBC, but it needs an extra flavour. Like vanilla- extract, vanilla paste or some liquer.
post #14 of 23
Our taste buds are trained from infant onwardicon_smile.gif What is 'way too sweet' to some is just right for others.
I agree w/those of your friends who say IMBC is 'too buttery'. To me it's like eating a stick of butter straight icon_sad.gif

Definately it's straight, old-fashoined ABC - crusting for me and lots of iticon_smile.gif
post #15 of 23
The frosting I use the most is ABC with 1/2 shortening and 1/2 butter because it's what most people seem to like. My personal favorites, though, are Ermine Frosting ( http://www.bakespace.com/recipes/detail/Ermine-Frosting-(Butter-Roux-or-Boiled-milk-Frosting)/13589/ ) and a Martha Stewart recipe that's basically SMBC mixed with custard. That one is time consuming, messy (multiple bowls and pans used) and expensive to make so I don't make it very often.
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