498959 Thu Mar 13 23:18:35 -0700 2008 10 31 Home Cooking 0 3491457 I heard from someone that IM buttercream is less sweet than buttercream. I plan on making the Magnolia Bakery Cupcakes but think their frosting recipe is way toooooo sweet for my taste bud so wanted to try something different. Is it worth it? Is it to die for like whip cream? Is it still enough to pipe and decorate on cupcakes? How is the sweetness compared to buttercream? THANKS in advance. I will do a trial run of the cupcake and whatever frosting I can come up with this weekend. My daughter's 1st birthday is next week. Thu Mar 13 23:18:36 -0700 2008 17063 vanity021 1 3491747 Italian meringue tastes like a fluffy marshmallow to me. I find regular buttercream too sweet but italian meringue buttercream doesn't have much substance. It's sweeter than most whipped cream that I make and I prefer whipped cream frosting (just a personal thing). I wouldn't use it to pipe and decorate. This might be helpful as comparisons: http://www.baking911.com/decorating/cakes_buttercream.htm Fri Mar 14 06:05:40 -0700 2008 3491457 39874 chowser 1 3492878 You can absolutely use IMBC to pipe and decorate, but it's fussier than an american buttercream (particularly if you're used to working with the crisco version). It tastes like a stick of lightly sweetened butter when it's cold (blech), but when it's warmed up and softer, it's divine. Just don't let it get *too* warm or the piping won't hold. I don't have much of a sweet tooth (don't ask me how I got into cake decorating!) and typically scrape off the icing from any cake. I dislike american BC, but really enjoy a good IMBC. Check out www.cakecentral.com . They can answer any cake decorating question you can throw at them. Fri Mar 14 10:57:59 -0700 2008 3491457 155583 modthyrth 2 3493128 Have you made roses, scrolls and things like that with it? Mine hasn't come out firm enough to hold those shapes. I don't like basic american buttercream (conf. sugar, butter, vanilla, milk) but find it easy to decorate with. Fri Mar 14 11:58:38 -0700 2008 3492878 39874 chowser 3 3493151 I've done all those shapes with IMBC (or other cooked buttercream). It's all about getting the temperature right... Fri Mar 14 12:02:38 -0700 2008 3493128 92823 milklady 4 3493316 This is opening up new possibilities for me--do you refrigerate it first? Fri Mar 14 12:37:54 -0700 2008 3493151 39874 chowser 5 3493341 I try to make the buttercream and use it right away to frost the cake, because it's so easy. But, I put the remainder in the fridge while I'm frosting, and then I can pipe easily. Or, if I make the buttercream the day before, I make sure it's at a good temp when I go to pipe. I try to use small bags, especially in teh summer, and refill as needed, to keep the frosting from getting too soft. Fri Mar 14 12:42:17 -0700 2008 3493316 92823 milklady 2 3513534 With the IMBC, can I frost cupcakes the night before and they would still remain fresh if I left it out on the counter? Do you have a good recipe for IMBC? I don't like the regular buttercream, I find it wayyyyyyy to sweet and than the butter film that is left in my mouth after I can't handle. Fri Mar 21 00:38:24 -0700 2008 3492878 17063 vanity021 1 3494996 Suggestion. If you like less sweet icing, there is a Fanny Farmer recipe for what is called (I think) continental frosting. You cook together milk and flour til very thick, cool well. Then the butter is creamed and the flour stuff is beaten in and confectioners sugar. Don't remember proportions as I am not home but it is my favorite icing, never gritty and not very sweet, stays fluffy for a few days. Sat Mar 15 05:56:44 -0700 2008 3491457 92416 ElsieB 2 3496831 That's the same frosting that's used on classic Red Velvet Cake. It's sometimes called Gravy Icing because of the flour/milk white sauce base. Great icing. Holds up beautifully even in hot, humid weather. Not nearly as heavy as a buttecream. During the Depression, crisco was often used in place of the butter. Makes this about the most economical icing possible. My family's favorite too!!! - just like ElsieB's. Sat Mar 15 19:11:29 -0700 2008 3494996 32444 MakingSense 1 3496198 Martha Stewart uses it to decorate and for plain cakes. http://www.marthastewart.com/recipe/perfect-white-cake?autonomy_kw=italian%20buttercream&rsc=header_6 She also has swiss buttercream http://www.marthastewart.com/recipe/marthas-swiss-meringue-buttercream?autonomy_kw=swiss%20meringue%20buttercream&rsc=header_4 If you check out her websites, there are many links and pics. Sat Mar 15 14:43:27 -0700 2008 3491457 79652 itryalot