Can I use egg white substitute for the whites? Also should I chill the bowl in the freezer before whipping the meringue like making whipped cream or not?
any other tips..I have never made this before..I have had a few inquiries as to non greasy non-shortening based BC so I thought I would try it.
Sure, I use those cartons of egg whites from the grocery store instead of separating eggs....then I'm not left with all those yolks.
Don't chill the bowl. The whites whip up best when they aren't cold....that's why they always recommend using room temp eggs for baking. Warmer whites whip up fuller faster.
I have tons of tips for making/smoothing IMBC. I'll go find them.
If you aren't excited about the sugar syrup on the stove technique for IMBC, you should try SMBC. It's a bit easier for first-time meringue icing trials, so you might like that more. (It's the same result, but just a different way of getting there )
Thanks Helen...I appreciate your response!!!