CakeLove's Italian Meringue Buttercream


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CakeLove owner Warren Brown walks you through the process of baking CakeLove's standard buttercream cake, the Italian Meringue Buttercream. With egg whites, hot sugar syrup, and butter in hand, Warren shows you all the secrets to whipping up the perfect meringue.


This video was originally shared by misscathcart in Cake Forums  Cake Decorating  Is SMBC or IMBC worth it?

Comments (10)

on

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.


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