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
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.
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