Has anyone ever tried making a shiny gold Italian Meringue Buttercream? I cover all my cakes with this rather than regular American buttercream (crusting or otherwise) since I think it tastes way better. I haven't tried airbrushing it, since I think the color might bleed after it has been refrigerated. Any suggestions?
You could try painting it when the icing is thoroughly hard straight from the fridge, but it probably won't work that well and it will taste horrible. If you want a gold surface the best way to go would be to use fondant.
i gold foiled over swiss meringue buttercream -- while it is pricey i fridged it with no problems