Double Happiness Wedding Cake

Comment

Comment by Goreti on August 8, 2015 at 4:28pm

I'm with you on the American buttercream.  The only one I have used and I have to admit was tasty was peanut butter American Buttercream.  I think because the peanut butter cut the sweetness.

Comment by Paige on August 8, 2015 at 1:56pm

Thank you, Goreti- On a whim, I tried making some SMBC. My experience was that it 'behaved' better when covering a cake; it re-whipped better, it has a pretty, glossy finish when whipped and the texture seemed even smoother & silkier to me. However, from what I understand, IMBC is much more stable/sturdier and I know that is most likely due to the cooked sugar. You should try it, though. I think I'll be using different methods for frostings that must serve different purposes. :) I DO try to avoid ever using American buttercream- yuck.

Comment by Goreti on August 8, 2015 at 1:40pm

This is lovely.  I've never made IMBC but I use SMBC most of the time on my cakes.  Have been meaning to try IMBC but after seeing your comment I may not bother.

• ‹ Previous
• 1
• 2
• Next ›
• Page