Hi Every1,
I have an order for 2 pumpkin cakes for Wednesday. The lady's only instructions were that she did not want anything cream cheese in or on it, and she wanted Italian Meringue Buttercream. Do any of you have and flavor suggestions that go with pumpkin cake? Do you think I should just use Vanilla IMBC as the icing?
Berta
I made a pumpkin spice cake a few weeks ago and used pumpkin buttercream for the filling - I was yummy I got raves on it!
I used regular and only added about 1/2 cup of pumpkin and a couple teaspoons of pumpkin pie spice. It still crusted so I could frost the whole cake with it and still smooth it out - I just let it sit for a while before smoothing cause it was pretty soft. I love pumpkin so it was not too much for me and no one else thougth it was too much too. HTH
Sarah
Berta, you can add almost anything to imbc
The only thing that limits you is your imagination
Sart with the least amount until you get just right 
Good luck 
AShiana
Berta....the pumpkin cake I made, I used a chestnut cream (a puree of chestnuts and sugar). It was excellent....not too sweet, and it lent itself very well to the spices in the pumpkin cake. It was sweet and sort of nutty, but light. I found it in a specialty shop that sells this type of thing, but try the import section of the grocery store. Even call around...maybe an italian specialty store may even have it.
You're welcome Blittle6
Good luck experimenting!!!
AShiana
The Chestnut cream sounds delicious. I have never seen them at the grocery store here, but I will have a look when I go today.
I just add in to my regular buttercream....for raspberry I add in raspberry puree and I will toss in some pumpkin puree. I don't always use IMBC but I guess it works the same way just toss in the flavor.
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