Florimbio Posted 18 May 2009 , 2:59pm
post #1 of

I am just now getting started on this...any tips...Does it crust like a regular BC?

Thanksicon_smile.gif

6 replies
PinkZiab Posted 18 May 2009 , 3:03pm
post #2 of

It does not crust at all. It's wonderful and delicious, and is my preferred buttercream. If you have had swiss meringue BC, then you already know how it tastes/handles (they are identical in that way). Just make sure you have a good candy thermometer, if you are unfamiliar with cooking sugar: It's very important you get it to the soft-ball stage for the meringue to be successful and stable.

Walls1971 Posted 18 May 2009 , 3:05pm
post #3 of

No it doesn't crust. If you're used to using the Wilton-type buttercream that crusts (like I was), it takes a bit of practice to decorate with IMBC. It's well worth the time, though, as the taste is 100 %, in my opinion. It is all I use now.

crazyteach Posted 18 May 2009 , 3:07pm
post #4 of

Sorry -- New to all this stuff, but what is IMBC?

Florimbio Posted 18 May 2009 , 3:12pm
post #5 of

IMBC-Italian Meringue Buttercream...

Walls1971 Posted 18 May 2009 , 3:20pm
post #6 of

Just a note, IMBC isn't hard to smooth out, if that's a concern. As a matter of fact, I think it smooths out nicer than other types of BC. Use a damp off-set spatula (wet a washcloth or dish towl and wipe the spatula on it each time you smooth the BC) and it smooths out almost like fondant.

candacethecook Posted 24 Nov 2012 , 5:15am
post #7 of

TO:  WALLS1971

 

I have seen different recipes for IMBC.  some vary in the candy thermometer temp on the sugar, the amount of butter, etc.  Could you share your recipe since you said it's all you use.

 

If I make a cake today covered in IMBC and want to serve it tomorrow evening, would I refrigerate it or leave it out at room temp (in an AC house)?

 

thank you so much; looking forward to trying this!

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