Italian Meringue Buttercream

Decorating By MG Updated 15 Apr 2006 , 3:56am by fearlessbaker

MG Cake Central Cake Decorator Profile
MG Posted 14 Apr 2006 , 8:37pm
post #1 of 6

Hello all,

I'm decorating a cake tomorrow with IMB. Does it crust enough to use an impression mat?

Thanks.

5 replies
Rexy Cake Central Cake Decorator Profile
Rexy Posted 15 Apr 2006 , 1:54am
post #2 of 6

I've not had much luck getting mine to crust, however if you refrigerate it you could then use the impression mat. Good luck!

lsawyer Cake Central Cake Decorator Profile
lsawyer Posted 15 Apr 2006 , 2:00am
post #3 of 6

If you added meringue powder to it, would that help it crust?

MelC Cake Central Cake Decorator Profile
MelC Posted 15 Apr 2006 , 3:37am
post #4 of 6

it's not a crusting BC... it will get very firm in the fridge (like butter will) but it will never crust.

cupcakequeen Cake Central Cake Decorator Profile
cupcakequeen Posted 15 Apr 2006 , 3:46am
post #5 of 6

IMB..YUM! sorry, just as MelC says, it doesn't crust. Once you bring it back to room temp, it gets soft and silky.

You might try using the mat once it's cool and firm, but any warmth from your hand, etc will soften the buttercream.

fearlessbaker Cake Central Cake Decorator Profile
fearlessbaker Posted 15 Apr 2006 , 3:56am
post #6 of 6

Sorry, but IMBC won't crust. Once you put it in the fridge you might be able to use the mat but I think you could have a hard time and not get the result you want. Truthfully, if it were me, I would forget about the impression mat. This is my own opinion. Someone out there might have a solution.

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