I have always used IMBC to cover my cakes, but now I am absolutely in love with the Swiss method and how the finished frosting differs from IMBC. All flowers and Chinese character were made with gumpaste. The bride & groom were very happy :)
Tags:
Comment
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.
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.
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.
© 2024 Created by Theresa Happe. Powered by
You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!
Join Cake Decorating Community - Cakes We Bake