* After step # 2, rub a bit of the syrup between your fingers or taste a small amount to make sure all of the sugar has dissolved. If not, blend a little longer until all of the sugar is dissolved.
I tried this and it works!!!! Only thing that I did different after the first time of experiencing a little crunchiness to my first half-batch was to make a simple syrup by boiling the sugar and water until it fully dissolved and then I followed the directions to a "T".
This is excellent - no health concerns at all and the taste is so good.
THANKS to Lindakbh
Question Ladies. Does it freeze well? Thankyou.
how long does the keep?
sorry needed to click the notify button - does this freeze or how long is it good in fridge?
This freezes very well! It will keep in the refrigerator for about a week. I'm not sure about the freezer- at least several months. When ready to use, just bring it to room temperature and then mix well. I've also started making the sugar mixture ahead of time and letting it come to room temperature first. The I let the butter soften and just start whipping the meringue when the butter is ready. That way I don't have to worry about the temperature so much.
This is really good. I am always worried about IMBC sitting out but this one I don't have to. It tastes awesome too. Can't wait to add my raspberry preserves to it, it is going to be great! Thank you for posting.
Can't wait to try this. I am still on the lookout for a good heat tolerant (June wedding, expecting 100+ heat) frosting, but at least I can feel safe using this MBC under a fondant.
Does this icing crust?
Since it is a meringue icing without shortening or icing sugar it does not crust. I am curious though, has anyone noted how much icing one recipe makes?
I love love love this recipe. I think it is very easy to make, and is my go to for fillings, and cupcakes. I still need the regular buttercream for cakes (need the crusting to make it smooth) but hope that I'll get good enough that I can use this more!! I never thought about making the syrup in advance and letting it come to room temp before using, I'm going to have to try that this weekend.
I need smooth finish. I tried the cooking first then adding to whipped egg whites, but it didn't end up right. the second batch looked good but didn't go well after I refridgerated. I removed from fridge but within half hour or so it was soup. I need to ice my sons wedding cake and I don't want to use fondant. What did I do wrong?
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