So I’ve been using the Preppy Kitchen recipe(https://preppykitchen.com/how-to-make-italian-buttercream/#recipe) for years now, and just now decided to peek at the SE version (https://www.seriouseats.com/italian-buttercream-frosting-recipe). I noticed that the ratios are almost identical, with the exception of the butter which is notably halved. When I make the PK recipe, it does fully absorb/combine every bit of that butter, so I’m wondering how the texture changes by halving the amount used… or if it’s almost identical. Has anybody made both and noted the differences (or lack thereof)?
by rainjays
7 Comments
What are you talking about
IMBC?
Not everything needs an acronym.
Let’s all not get our panties in a bunch here. We are after all talking about a Very Important Subject! Buttercream! I do not recall ever making Buttercream though I love to eat it! I’m interested in whether anyone has made both and what the differences might be texturally and tastefully.
Googling “IMBC” yields –
Institute of Medical and Business Careers
[imbc.mrooms.net](https://imbc.mrooms.net)
A Korean company, fully in Korean on the site
The Illinois Marching Band Championships
The linked in page for the above Institute
A Blowmolding Company
Nothing on the first page related to baking.
When using acronyms, it’s best practice to ALWAYS spell it out at least once, ensuring your audience knows what you’re talking about. Regardless of how prevalent you think the acronym may be, its in your best interest to take care that people know what you’re saying.
Srsly ppl. Cant we stick with helpful responses, light responses, or no responses? Why are so many ppl here insufferable bores? Do we lack important validation in our lives so we flex here?
I have used the PK recipe. It’s lovely. I would suspect half the butter yields a lighter airier frosting.
I suggest making both! Take a cup out after half the butter. Frost cupcakes w both and run a taste test.
folks are really taking the serious part of serious eats seriously these days