Quetions About Italian Meringue Buttercream ??
Decorating By kris2005 Updated 17 Jul 2006 , 6:44am by fearlessbaker
I used that icing in wilton 3 and it didn't seem to hold up well in the bag with hot hands for 2 hrs. It may lose its fluffiness, and you don't have a way to re-whip it, or refrigerate it. I did use a wilton recipe with half butter- much to the consternation of my instructor. Someone in my class made chocolate buttercream, and it was lovely in the basketweave.
I'd say save the IMBC for home use. If you have a lot of experience piping and are able to be flexible and work with a much softer icing, you may want to go ahead and use it, but if you are doing something for the first time, I would suggest sticking with a recipe that is closer to the class consistency.
JMO Have fun!
I'd love to try that recipe but I am nervous about raw egg whites in my icing. I know people say the sugar cooks the egg whites but I am still nervous just the same. Best of luck to you!
If you look in Rose Birenbaum's Cake Bible you will find all the help you need about BC and other frostings. She explains everything all the idiosyncrasies about each one and how they can be applied.
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