I am going for an interview tomorrow at a local bakery. They are going to "test my piping skills" by decorating a cake. I have only ever used shortening based buttercream; they only use Italian meringue buttercream. Can anyone tell me how different they are to use, or what I can expect? I want to be as prepared as possible.
IMBC pipes like a fluid soft dream. Like a whipped cream.
Have fun... good luck... let us know how it goes!
Just wanted to wish you luck!!
I've only used IMBC once, but I loved it. I wish I could do all cakes like that.
The IMBC has to be at room temp to use. It's got a very high butter content so it will behave like butter. If it's not a fresh batch (meaning it was made and then stored in the cooler) then it might have to be rewhipped before you start piping with it. The batch I tried, I stored it overnight in my fridge and let it come to room temp before piping with it the next day. But I didn't know to rewhip it and it wasn't very smooth at all. I popped it in my mixer for all of 2 minutes (not even probably) and it was good to go.
Yeah, I'm all about IMBC. So yummy too!!!!!