My husband and I are opening our cupcakery in Feb. Now is the time that I am finalizing our menu and operating procedures. I have decided on using an Italian buttercream as our base buttercream but have some issues with this. Ideally I could put the cupcakes in my non refrigerated case in the wee morning and leave them there during the day until I close at 8. I recently found out that Italian buttercream needs to kept refrigerated. Do any of you know why? What bc do you use? I have tried so many types of American buttercream with varying result. Sadly all the types have used turned out grainy, I'm trying to avoid this with the Italian. Got any suggestions?
I dont have any grainy issues with my buttercream, and I always get rave reviews. Mine is simple...10x, butter, shortening, and vanilla.
Or use IndyDebi's....hers is great too, and certainly not grainy!
I personally dont like IMBC, so I can't help you out with that much, except the refridgeration is required due to the ingredients used in the recipe.
I use this one all the time. It tastes great and stands up well unrefrigerated!