Imbc And Buldges!!!!

Decorating By mrsmudrash

mrsmudrash Posted 10 Jul 2009 , 9:22pm
post #1 of 1

I love love love Italian Meringue Buttercream, but as it sits at room temp with the fondant on, I end up getting buldges. I think I need to create a dam of filling along the edges when I fill my cakes, but how do I thicken IMBC?! Or do I need to use a powdered sugar base buttercream and make it really stiff for that outside dam of filling!? HELP! icon_smile.gif Also, does anyone have a good ratio of butter/shortening to powdered sugar to get the right stiffness for the dam if I need to use powdered sugar based buttercream?!

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