Hi, I'm a novice and made IMBC for the first time. It's great! The frosting is wonderful, and keeps its shape surprisingly well. I tried piping using large and small tips...but somehow, I just can't seem to get clean peak for stars. The icing kinda 'breaks' as I lift. I warmed it up to room temperature (where I am its very warm and humid) and that helped, but I wonder....what would happen if I altered the butter content.
Could reducing or added more butter in the recipe help to get good definition and make it flow better (not sure if these are mutually exclusive... 
)
IMBC is softer than other buttercreams, so it won't give you those nice sharp points that you're used to. I've also tried playing around with the amount of butter with mixed results. Too much, and it became almost inediblely rich - way too heavy, like eating straight butter. Too little, and it was like 7-minute icing. I use this icing all the time and decorate with it also, but I prefer a butter/shortening/10X sugar buttercream for things like roses and other decorations that need to be more firm.
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