I´m new to the world of cake decorating and I´ve only tried BC.
Is Italian Meringue buttercream ok under fondant.
There's someone on here that uses MBC, but i can't rmember if it's Indydebi or who it is. If I remember correctly, they use it for almost everything.
Well, for me I have found IMBC is too sensitive and soft to use under fondant but I know other people do use it successfully. Perhaps I was using too thick of a layer? Even if the temp rises just a few degrees you can get sagging. If you do use IMBC you may wish to keep the cake refrigerated to keep the BC firm. I do use IMBC as a filling with no problem but I really like to use ganache under fondant, it is firm, more heat stable and pretty bulletproof and gives you wonderful sharp corners and edges.