Anyone tried it? Looking for opinions... thanks!
Use ShirleyW! I use IMBC all the time. It isn't as diffcult as you think and it tastes delish!
Thank you Shirl, that was a nice thing to say.
I just made it for the first time today...OMG is it good! I am trying to find out if you can freeze the leftovers. Anybody have the answer? I would hate to throw it away!
I have frozen it for up to two months. Thaw overnight in the refrigerator, bring to room temperature and rebeat it. You may want to taste it and see if it needs a bit more flavoring, vanilla or a tiny drop or two of orange extract, it sometimes loses a bit of flavor when frozen.
is there a link to it?
Cream Cheese Italian Meringue B/C:
IMBC - ShirleyW's method:
I have tried Shirley's IMBC and love it! I was just wondering specifically about the cream cheese one listed on CC.... Are you all talking about that one?
Jopalis...I tried the cream cheese one listed here. It was very good. My family LOVED it! The only problem I had with it(which was probably my fault)was that there was little tiny lumps of cream cheese in it that would occasionally get stuck in my decorating tip.
Thanks! I will have to re-read it to see if the cream cheese should be room temp. You do switch to the paddle and maybe that is not blending it in enough. Wow... you decorated with it? What did you pipe? I will try it. Lots of fat between the butter and cream cheese.... Oh well cake is not the place to count calories!!
I did switch to the paddle, but I think my cream cheese was not "warm" enough. I just piped a simple border and attempted fleur-de-lis around the sides of a round cake. Topped it with fresh strawberries. I did it for us, so I could get practice working with it. I used a yellow cake mix with added citrus flavoring and filled it with Polaner's Strawberry jam. It was GOOD!
Yummmmm. I want some... Thanks!