no, IMBC won't crust. but it is really great to work with. very smooth and satiny. and very yummy...
it doesn't have conf sugar in it. the only way that i know of to stiffen it, is to put it in the fridge for a bit. since it has all butter and no shortening, it will harden like butter does in the fridge.
to smooth the icing once it has hardened a bit, you can remove the cake from the fridge, run your spatula under hot water to heat it, dry the spatula and then use the hot spatula to smooth over the icing.
no, IMBC won't crust. but it is really great to work with. very smooth and satiny. and very yummy...
it doesn't have conf sugar in it.
The recipe I got from baking911 says that in order to make it okay to sit at room temp and to make it a little sweeter, you need to add one cup of confectioner's sugar at the end
I use IMBC exclusively unless I am doing a chocolate iced cake. I would not add powdered sugar to it, I think it would break it down and you would lose the wonderful lightness of the icing. It doesn't have to crust in order to get a perfectly smooth cake. The suggestions of the hot spatula is what I use on the top and I use a chocolate scraper or wall paper scraper for the sides. You might also like to experiment with the upside down icing technique sometime when you have time to play. It gives very nice smooth edges.
Here a thread on the different meringue frostings:
http://forum.cakecentral.com/cake-decorating-ftopict-102541-.html
HTH
Maryann & Shirley, how do you get your IMBC white? Mine always comes out off-white.
Quote by @%username% on %date%
%body%