Imbc Thank You

Decorating By Lindakbh Updated 1 Feb 2007 , 6:06am by ShirleyW

Lindakbh Cake Central Cake Decorator Profile
Lindakbh Posted 1 Feb 2007 , 4:44am
post #1 of 4

A big thank you to all here who have posted about making Italian meringue butter cream! Reading all the posts here gave me the courage to try it.

I used powdered egg whites (paranoid about raw ones) and a little crème bouquet and it turned out fabulous. Ill admit it looked ruined and I was very afraid, but remembering the posts Id read, I kept going. It is so silky, and just melts in your mouth. I had to put it away so Id stop tasting it!

Next I want to try the White Almond Sour Cream cake and cant wait to put the two together. Has anyone tried that combo?

3 replies
loveqm Cake Central Cake Decorator Profile
loveqm Posted 1 Feb 2007 , 4:53am
post #2 of 4

no I haven't yet,but can't wait 2 try both out

neni Cake Central Cake Decorator Profile
neni Posted 1 Feb 2007 , 5:02am
post #3 of 4

It's a great combo, especially if you use the Raspberry filling that many have suggested.

ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 1 Feb 2007 , 6:06am
post #4 of 4

I haven't used a powdered sugar buttercream since trying IMBC 6 years ago, I love the light texture, the ease in smoothing the cake, the fact that it isn't overly sweet and it just tastes so good.

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