I'm sorry if this has been asked a dozen time before but I have read and read until my head hurts Can you leave Italian Meringue buttercream out of the fridge for awhile and also is it for piping flower and things on the cake...? Also can you use it under Fondant and do you have to keep it in the fridge then ? Has anyone added crisco to this recipe also?
Thanks for the help
You can usually leave IMBC out of the fridge for up to two days, but usually, when I am done working on the cake, I put it back in the fridge.
Some people have used Crisco with good results, but the flavor won't be the same, of course. If you are afraid of using butter because of refrigeration or heat issues, that's understandable, but I have never had a problem. I also always melted and cooled white chocolate in my IMBC, which I think adds to the stability. I never make it with straight butter.
You can use it under fondant just fine, but the 48 hours max out of the fridge is still in affect. It helps to make sure the icing is nice and cold--so ice the cake and stick in the fridge to make sure it is very firm before covering.
3GCakes: how much white chocolate do you add?
My standard recipe involves 8 egg whites (the equivalent of one box of pasteurized egg whites)....about 2 pounds plus one stick of butter and about 2 1/2 cups of sugar.
So...I can get anywhere between 8-12 ounces of white choco in it (or semi sweet)...I usually use Baker's Brand.
I have no problem piping with meringue buttercreams.
I haven't had a problem leaving it out of the fridge longer than 2 days. I actually dislike putting it the fridge as it makes it solidify and when it comes back to room temperature it's just not as fluffy. Obviously common sense is needed, you wouldn't leave it out for over a week, but I've had good results with 3- 4 days on cuppies and as cake filling. All my cuppies in my pictures are piped with imbc.
Thank you so much for the info...