Imbc Question

Decorating By Naty Updated 17 Sep 2016 , 12:58pm by Naty

Naty Cake Central Cake Decorator Profile
Naty Posted 16 Sep 2016 , 3:49pm
post #1 of 3

Hello everyone. I have a question regarding italian Merengue Buttercream. I made it for the first time and loved the mild taste and consistency. I frosted a 4 layer cake and refrigerated it overnight for a party the next day.

The frosting was rock solid and hard to cut thru. Is this normal? Im thinking its b/c it was refrigerated?

Im used to American Buttercreams that dont get rock hard when refrigerated.

Any ideas or other recipe so that my IMBC can be softer?

Thanks,

Naty

2 replies
julia1812 Cake Central Cake Decorator Profile
julia1812 Posted 17 Sep 2016 , 3:34am
post #2 of 3

It acts like butter. At room temperature it becomes soft and in the fridge hard. You can store it in an air conditioned room, then it's not too hard or simply take it out of the fridge early enough before serving.

Naty Cake Central Cake Decorator Profile
Naty Posted 17 Sep 2016 , 12:58pm
post #3 of 3

So then I can leave it out as long as its not outdoors in the heat.  Thank you Julia!

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