I have always used American buttercream but I decided to try Italian meringue buttercream since it is not as sweet. I made yhe recipe and it was very fluffy and nice. I put a crumb coat on the cake and then when I put the second coat on I noticed that the icing kept sliding off as I was trying to smooth it. My cake was chilled. Is that normal? I am not sure if maybe I whipped the egg whites to much or maybe it is just my lack of experience.
I doubt you beat the whites too much...though working with meringue icings is a bit different than an American buttercream.
Your icing might have been too soft when you used it…this isn’t uncommon with meringue icings.
You might want to chill it a few minutes to firm just a bit. When you spread on a cold cake it should firm up pretty fast too.
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