Transferring Roses Made Of Italian Meringue Buttercream
Decorating By KHalstead Updated 13 May 2006 , 6:45am by DelightsByE
Does the italian meringue buttercream stiffen up at all like regular ol' buttercream??? I made some roses and it was super soft to work with and I was wondering if it is going to remain this soft or should I just stick the roses on immediately onto the cake??? Or should I wait.......(if it stiffens, I'd rather let it get a little more firm so I don't mess them up in the transfer) Would it work if I froze them and then put them on the cake.....or would that mess up the texture???
you could put them in the fridge for a bit to stiffen them for transfer and they will soften back up when they get to room temp.
I would suggest freeze them for about 30 minutes maybe. I've never worked with italian merengue BC personally, though.
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