Your Favorite Crusting Italian Meringue Buttercream?

Baking By Faffy Updated 22 Apr 2010 , 11:35pm by auzzi

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Faffy Posted 19 Apr 2010 , 4:55am
post #1 of 13

I would like to try making this kind of icing but there are so many different versions here on CC. Just wondering which ones are prefered for taste and crusting. Thanks icon_smile.gif

12 replies
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Bfisher2 Posted 19 Apr 2010 , 5:23am
post #2 of 13

Cakes Love's recipe is pretty good.... but they all basically taste the same... your flavorings make the difference. IMBC is a non crusting icing....icon_smile.gif

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prissycaker Posted 19 Apr 2010 , 5:38am
post #3 of 13

A crusting meringue icing would be a sin. Meringue icings are one of the last indicators that cakeing was once an artful craft, now lost amongst so much Crisco, mixes, and sleeve fillings.

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Faffy Posted 19 Apr 2010 , 5:52am
post #4 of 13

O.K. now I am really confused because I have read the Italian Meringue could be crusting??????

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lorieleann Posted 19 Apr 2010 , 6:02am
post #5 of 13

you can count on recipes that use powdered sugar to be crusting (with butter, shortening, or combo--even adding some cream cheese), but your cooked egg meringues/sugar syrups / butter recipes are not going to crust.

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prterrell Posted 19 Apr 2010 , 7:13am
post #6 of 13

Not sure where you read that IMBC can be crusting, but that is incorrect information. None of the true buttercreams (IMBC, SMBC, French BC, German BC) crust.

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mamawrobin Posted 19 Apr 2010 , 11:38am
post #7 of 13

Don't know where you read that but it's incorrect information. Like everyone else has said, IMBC is NOT a crusting buttercream. I've never made IMBC but do make SMBC and I love it. No crusting though.

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MissRobin Posted 19 Apr 2010 , 1:37pm
post #8 of 13

I really want to start using the meringue buttercreams, I just can't stomach the powdered sugar stuff anymore. Here is my question, I fondant all of my cakes. I have not had much luck with refrigerating fondant, last time I tried had major blowouts? What do you do about decorating in advance, especially if you have several cakes due and I like to have them done at least a day before delivery. I also would like to start using different fillings that need to probably be refrigerated, oh what to do???? Help!

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ceshell Posted 19 Apr 2010 , 6:49pm
post #9 of 13

What kind of fondant have you been using when you encounter refrigeration problems? I use Michele Foster's recipe and never have problems. Nearly every fondant cake in my gallery has been refrigerated; and that includes a few MMF ones from earlier on too, but I prefer the performance of MFF or a commercial brand like Satin Ice or Pettinice. What kind of blowout? Do you refrigerate the cake before fondanting? Give it time to settle before refrigerating though, or else give it a good push? What kinds of fillings do you use? There are so many questions one could ask to try to figure out why you have blowouts under your fondant. Here are some pics of the insides of IMBC/fondant cakes that were refrigerated before and after fondanting, so you can get an idea of how firm that icing tends to stay under your fondant.

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Faffy Posted 20 Apr 2010 , 2:35am
post #10 of 13

Alright, so from all the responses I am sure that IMBC is not crusting.... so can I use it under fondant with little or no difficulty?

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prterrell Posted 20 Apr 2010 , 3:06am
post #11 of 13

Yes, you can use IMBC under fondant. I only use IMBC (a full coat) under fondant. Get the icing completely smooth first, then refrigerate until the butterfat has resolidified (about an hour). Then apply the fondant.

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tron Posted 20 Apr 2010 , 3:09am
post #12 of 13

Good pointers everyone!!! Important information for a newbie to all of this!!

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auzzi Posted 22 Apr 2010 , 11:35pm
post #13 of 13

Italian Meringue Icing/Frosting is a crusting cake covering, while an Italian Meringue Buttercream is not ...

Italian Meringue Icing/Frosting is not suitable under Rolled Fondant.

Italian Meringue Buttercream is used under Rolled Fondant.

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