Meringue Buttercream

Decorating By chebean Updated 29 May 2009 , 6:51pm by PinkZiab

chebean Posted 29 May 2009 , 8:23am
post #1 of 7

hello fellow cakers!

i am making my daughter's birthday cake this coming weekend and wondered if i could use a swiss/italian meringue buttercream underneath the fondant.

hope to hear from you soon!

6 replies
chebean Posted 29 May 2009 , 8:40am
post #2 of 7


AKA_cupcakeshoppe Posted 29 May 2009 , 11:16am
post #3 of 7

I've used it before. I put the cake in the fridge to let the SMBC harden and then put the fondant on. i had a problem with condensation but some people on here have done the same thing with no problems at all.

HTH icon_smile.gif

PinkZiab Posted 29 May 2009 , 2:20pm
post #4 of 7

You certainly can... it's just about all I ever use!

weirkd Posted 29 May 2009 , 2:30pm
post #5 of 7

Thats the nice thing about fondant. You can have any flavor of buttercream and still get a white cake on the outside if you want to. If you are in an area with high humidity, make sure you dont put too much of the ibc on or it will leak from the bottom of the cake.

chebean Posted 29 May 2009 , 4:53pm
post #6 of 7


so do i still need to crumb coat and then put another layer of imbc thick enough to hide the "imperfections"?

we live far west texas so i don't think humidity will play a big factor!

i just saw warren brown's youtube video on making imbc...wonder if i can pull it off considering i am just a cake hobbyist. should i make a trial run of the imbc?

thank you all for you input....! icon_biggrin.gif

PinkZiab Posted 29 May 2009 , 6:51pm
post #7 of 7

If you've never made it before, then you might want to practice a couple days ahead of time. Good thing is, if it comes out right the first time, you can simply wrap it up tightly and store it in the fridge. When you're ready to use it just let it come back to room temperature, put it back on the mixer, and then beat the hell out of it with the paddle attachment and it'll be ready to go!

Quote by @%username% on %date%