Hello all,

I'm decorating a cake tomorrow with IMB. Does it crust enough to use an impression mat?

Thanks.

I've not had much luck getting mine to crust, however if you refrigerate it you could then use the impression mat. Good luck!

If you added meringue powder to it, would that help it crust?

it's not a crusting BC... it will get very firm in the fridge (like butter will) but it will never crust.

IMB..YUM! sorry, just as MelC says, it doesn't crust. Once you bring it back to room temp, it gets soft and silky.

You might try using the mat once it's cool and firm, but any warmth from your hand, etc will soften the buttercream.

Sorry, but IMBC won't crust. Once you put it in the fridge you might be able to use the mat but I think you could have a hard time and not get the result you want. Truthfully, if it were me, I would forget about the impression mat. This is my own opinion. Someone out there might have a solution.