Good question, I hope someone answers you, I'd like to know that stuff too. I wish the recipes had a lil standardize survay at the end for the recipe poster to fill-in questiongs like, crustable, stackables, ect so ppl did not have to ask.
It's been discussed previously. Here are a few threads.
http://cakecentral.com/cake-decorating-ftopicp-6826410.html
http://cakecentral.com/cake-decorating-ftopic-616371-0-days0-orderasc-.html
http://cakecentral.com/cake-decorating-ftopicp-5291353.html
http://cakecentral.com/cake-decorating-ftopict-636400-.html
http://www.flickr.com/groups/cupcakestakethecake/discuss/72157606764638094/
I've piped with it and everything has been fine, but I haven't read all the entries on those threads yet. IMBC is a very stable meringue and I've seen it melting in the summer but only when it's right under the sun.
Good question, I hope someone answers you, I'd like to know that stuff too. I wish the recipes had a lil standardize survay at the end for the recipe poster to fill-in questiongs like, crustable, stackables, ect so ppl did not have to ask.
I absolutely LOVE that idea!
What can I say... I am brilliant! Not brilliant enough to know what the heck I am doing w/ cakes yet, but still brilliant!
Both IMBC and SMBC can be piped, but because they are softer than a crisco-based buttercream, they will not hold up as well in a warm room, and they tend to soften in a piping bag under the warmth of your hand. You'll also find that the edges of piped shapes will not be as sharp. I do not find them suitable for piping roses on a flowernail, either. Because I like the taste so much better, I will use SMBC as a filling and as the base icing of the outside of the cake. But if I'm doing basketweave or roses, I'll then switch to a decorator's buttercream (crisco/butter mix with more crisco if the decorations are complex). SMBC is fine for a simple shell border or rosettes or star-tip shapes, but again, they will have softer edges.
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