Hubby wants a frosting that is the cooked type that is fluffy (making the sugar syrup and pouring over beaten egg whites) Is there one on here tat most folks have used and is tried and true? I'd appreciate any help here - he doesn't want buttercream on this cake.
are you talking about the italian meriangue butter cream? If so I'm wondering the same thing. I was just about to post to ask LOL.
I'm wondering if adding melted chocolate would work ..So I guess a chocolate IMBC
I remember years ago making a frosting that was somewhat like that, only it didn't contain any butter (that I can recall) It was almost like a marshmellow texture - but was very fluffy. (and it got kind of sticky after the first day of setting too)
I checked out the IMBC recipe, and was wondering how much that makes? It takes an awful lot of butter! He doesn't want a buttercream type, he wants this "fluffy" type. I have never made the IMBC so I don't know the texture of that one, but I thought that one was one that could be used for decorating - if so, that isn't the texture I am looking for.
also I just found this, hope it helps.
http://cakecentral.com/cake-decorating-ftopict-15320.html
OK - any ideas on this....I made the 7 minute frosting, and it was fine - held the peaks and everything. As soon as I added the chocolate it fell and turned runny. 
It was 2 ounces of melted chocolate. (which is what the recipe said to add to it to make a chocolate version) Now I have a large bowl of what looks like chocolate marshmellow ice cream topping.
OK try #2. I added 1/4 teaspoon of cream of tartar with the sugar mix at the beginning and then folded in the melted UNSWEETENED chocolate after it was done (which is when I added it the first time). It worked this time. Not sure if it was the different chocolate or if it was the cream of tartar, but it worked. 
(I tried to tell Hubby that but he insisted on having that icing......) Now he knows. 
What happens to the frosting the next day? I've wanted to make this one before...
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