SMBC VS IMBC

Replies to This Discussion

Permalink Reply by Kathy Kmonk on October 4, 2010 at 9:23am

It is possible to decorate with IMB (I've never used Swiss) however it tends to melt easily if you have hot hands. If I use it to decorate I have to keep popping my bags in the refrigerator. Usually I will ice with IMB and then decorate with a buttercream that has shortening in it.

• ▶ Reply

Permalink Reply by Theresa Happe on October 4, 2010 at 1:44pm

Also, both of these are not crusting buttercreams. I chill mine and then am able to smooth them over better but the different streaks almost look like different colors on the cake. Just the way the icing is.

Kathy Kmonk said:

It is possible to decorate with IMB (I've never used Swiss) however it tends to melt easily if you have hot hands. If I use it to decorate I have to keep popping my bags in the refrigerator. Usually I will ice with IMB and then decorate with a buttercream that has shortening in it.

• ▶ Reply

Permalink Reply by Karen Marie on October 4, 2010 at 2:40pm

They are both cooked but the Italian MBC is made with a hot sugar syrup (240 degrees F) and the Swiss BC is made over a double boiler and the eggwhites and sugar are cooked to 155 degrees F. They are both shelf stable and you can pipe roses, borders, dots etc but make sure you use half a bagful at a time because as everyone says it will melt as you are holding the bag. The BC can be smoothed out if after you whip it you turn on the mixer to low and use the paddle to break up the air bubbles which is why it is more challenging to get it smooth. It tastes wonderful but only after you add the flavorings otherwise you will have very buttery sweetened eggwhites...it is especially good with vanilla, rum, raspberry, chocolate, orange, lemon, hazelnut....it is very heat sensitive though so it isnt the icing of choice in the summertime in 98 degree weather. I use Swiss BC almost exclusively and I am in FL so when hot weather comes I used a thin coat enough to stick the fondant on...if I am just coating with BC I will refrigerate it in a box and then when I give it to the recipient I let them know to let the cake sit out about an hour or 2 before serving.

• ▶ Reply

Permalink Reply by Sugar & Slice on October 4, 2010 at 3:54pm

Thank you so much for the information! When using this type of buttercream do you change the consistancy depending on what task you are doing ex.very stiff for a filling?

• ▶ Reply

Permalink Reply by Kathy Kmonk on October 4, 2010 at 3:59pm

No you pretty much use it as it is. It's somewhere around a medium consistency. To make it stiffer you can put it in the refrigerator but you have to be careful because if you leave it in too long it will set up solid because of the butter in it.

• ▶ Reply

▶ Reply to Discussion