This is a good step by step video with lots of narrative instructions.
What do you find is the primary benefit/trade off of Italian Meringue Buttercream vs. Swiss Meringue Buttercream?
Thank you Warren. What a great tutorial from a very Charming Demonstrator!
Great tutorial. I will use the pouring technique.
Thanks a lot, I give it a try this afternoon :-)
Wonder how much this make the one I use uses more eggs and sugar and give me a great deal of icing
Warren, I have been converted. Never again will I serve sweetened shortening! BUT question, 1, Is this shelf stable, or do you regrigerate your cakes? 2. if it must be refrigerated, it is safe to but a fondant covered IMBC cake in the fridge? 3. If it is not shelf stable, how long can it be left out?
Thank you so much for any information you can provide.
will it get soft and runny if left out to long, like at party etc. Zoievan
Login To Leave A Comment