I am just now getting started on this...any tips...Does it crust like a regular BC?
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.
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.
Sorry -- New to all this stuff, but what is IMBC?
IMBC-Italian Meringue Buttercream...
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.
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!