I would like to get a lot of detail on my Italian Buttercream coated cakes, but I know that it is a "no no" to use Royal Icing over any type of buttercream.
Is there a hardening style of buttercream to use for detailed piping?
Is the American Buttercream Recipe ok to use over IMB?
I pipe my decorations on IMBC iced cakes in IMBC. It pipes beautifully!