I just made my first batch of IMBC tonight...it's very very tasty yet not a very thick consistency. How do I get IMBC to crust? Oh and I used the all butter recipe that Martha Stewart uses.
I cut the butter down in that recipe to 12 oz. or 3 sticks instead of 16 oz. It tastes less buttery, is a little bit firmer and still goes on very smoothly. Other than that I don't know how you could thicken it. Maybe with powdered sugar, but then you have defeated the purpose of making Italian meringue buttercream. You want it to be light and airy, not heavy. Smooth and not gritty. And with the way I make it I am able to pipe borders and do stringwork with it, the only thing I thing it might be a bit too soft for would be piped roses.
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