I have a cake to decorate with IMBC for the first time..I want to make it and leave it on the counter possibly overnight or maybe 24hours..I don't want to refridgerate it because it becomes so stiff it is really hard to get it back to the whipped stage.I don't have time to wait for hours for it to soften enough to use...
How long is too long before I am pushing it?
I've read that it can be out a maximum of 48 hours in its entire life...
that said, even if you leave it out, you would still have to re-whip it, and it's possible it will start to seperate. Ideally, you really need to refrigerate it, give it about an hour or so to come back to room temp, then re-whip it before you start using it again.
I think it can be left in the counter for several hours.
When I make italian meringue buttercream, I make it early enough that I do get to put it in the refrigerator or freezer and then leave it defrosting overnight for about 6 hours.
Here's a thread of a discussion with some other opinions.
I think it will be good if I leave it overnight in a cool place...
I've left IMBC out at room temperature, covered, for a few days and it is still great. Doesn't need rewhipping, texture is the same and still tastes amazing.
Thanks Lisa Peps..That is what I was hoping to hear!!