I use only Italian Meringue Buttercream for all my icings and fillings. However, I am going to be doing a wedding cake soon that would look fantastic with the stark contrast that RED, BLACK, AND WHITE can give. IMBC is known for not being white white. I have tried clear vanilla and it only makes it too sweet. I noticed the difference. Also tried using regular good vanilla but then adding Wilton's WHITE color liquid and that also came out way too sweet. It was gross. I threw it out. What about those color powders??? Anyone ever tried that? Yes I realize I want the best of both worlds.....wedding white cake but with that unmatched taste of IMBC. Thanks for your help!!
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7/6/12 at 11:41am