sure thing. for the record, i think that is one of the great things about IMBC (besides the fact that it tastes great!) i have found i can smooth it some if i let it firm a little. this stuff is perfection in my opinion...the best of all worlds. worth the time to make.
I agree Katy. I was never happy with any powdered sugar/Crisco based buttercream, they all seemed gritty, greasy and overly sweet to me. I was so happy once I tried IMBC, it has all the features I was looking for, easy to make, nearly fool proof, light and not overly sweet, not greasy and it goes on like satin. I refrigerate all of my cakes overnight and let them warm to room temperature, perfect eating quality. One thing I have done differently than Martha Stewarts recipe is to cut the amount of butter down to 3 sticks (or 12 oz.) it was just too buttery for me with 16 oz. And I add the called for amount of Vanilla but also add 1/2 capful of orange extract. It doesn't make the icing taste orangey or citrus like, just a nice fresh taste.
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