I just made Shirley's method IMBC - and I'm in love! I've never tasted such a wonderful icing before. If I have I don't remember it 
My question is how do I store it? How long can it stay out - or should it be always refrigerated? I just torted and filled my cake so I have a little time before I ice it. I just want to know what t tell people when they order it. By the way Shirley - AWESOME! 
why not PM Shirley directly to ask? 
If it's like most IMBCs, you can keep it at room temp for a day or two if you still need to use it on your cake......or it stores in the fridge (about 10 days?) or freezer (about 2 months?) and it has to be brought back up to room temp for a few hours before you re-whip it and it goes back to that silky smooth icing consistency.
what is imbc? i think bc is buttercream, but what is im?
I've never made the IMBC, can you pipe well with it??
sounds yummy. i will try it next time i do a cake.
It can sit out at the lower end of room temp for a couple of days, in the fridge for a couple of weeks, and frozen for a few months.
IMBC is not the same as boiled icing.. it is made with egg whites, sugar and water and a little cream of tartar cooked to 240 degrees (the soft ball stage), and butter. You then add some vanilla (or whatever flavoring you like) after you add in all of the butter. It is smooth and creamy and not gritty at all. You can pipe with it, and I have made roses with it with no issue. It gets soft fast though so it's a good idea to have a couple bags loaded with icing so you can put one down for a while so it can cool and firm up. It doesn't crust so you can't use the viva method to smooth it, but it goes on super smooth and a hot spatula will make it smooth as silk.
The best way to bring it back from being chilled or frozen is to let it coem to room temp and melt it down a tiny bit and then beat it in your mixer with the paddle attachment until it cools and comes together.
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