I just made IMBC for the first time and am not sure if it came out right. Its a little thicker than the consistency of cool whip. I also used a salted butter (all I had). I expected it to be stiffer. Did I do something wrong? Also, it is VERY buttery (I know there's 4 sticks in it), but its almost overpowering. Is that how its supposed to taste?

bump - anyone?

Salted butter will alter the taste, but it is a buttery product.

It is soft icing because of the meringue and butter. Chilling will firm up the surface of the finished cake.

Did you see this thread?

http://www.cakecentral.com/cake-decorating-ftopict-31946.html

Also, if you're used to an all shortening, or even part shortening, recipe, I think the IMBC will taste "buttery" to you--just like the shortening ones taste greasy and chemically to me. Personally, I really love the flavor of IMBC, but I also over-butter my toast.

Sounds about right. You will love icing cakes with IMBC.

I always put lots of clear vanilla in the icing Sylvia Weinstock uses 6 Tbsp for a recipe with 3 lb butter. I use 2 Tbsp for a recipe with 1 and 1/2 lbs butter. Though, don't do that with Baron brand clear vanilla. Yuk. too sweet tasting.

Hey, BekkiM, I should try IMBC on toast! hmmmm.