As I find some people don't like the overly sweet taste of American Buttercream, I tried my hand at Italian Meringue Buttercream. The tastes was delicious, not sweet, and my husband (being one of those people) really liked it. I'd like to have the IMBC as an option other than AMBC.
A few questions and issues I had with IMBC.
Is it stable being out of the refrigerator? I know it isn't particularly good to have it out in the heat, as it will melt, but in general, can you leave it out?
I didn't have any issues making it, but I did have a bit of a problem when I tried to cover the cake with fondant. I use Satin Ice fondant. It seemed to get very wet and it look like it was thinning out and tearing fairly quickly. Does IMBC and fondant not play well together?
In general I've noticed smoothing out my fondant is difficult because it seems damp and the smoother catches and drags. I normally chill the cake so it's good and firm when I apply the fondant. Do most of you use this technique or do you apply fondant to room temp cakes?
Bump. :-) Anyone?