I SEE A LOT OF CKES WITH IMBC FROSTING. COULD I PLEASE GET THE RECIPE OR TELL ME WHERE TO FIND IT. I HAVE DONE A SEARCH AND HAVE COME UP WITH NOTHING. THANKS

Here's a link to the one i use most often:

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living

I use a swiss meringue buttercream and I think it is very similar. I use the Martha Stewart recipe.

4 large egg whites
1 1/4 cup granulated sugar
3 sticks unsalted butter
vanilla/or other flavoring

Over double boiler heat egg whites and sugar until sugar is completely dissolved (or else you get crunchy frosting!) I heat until until 160-165 degrees F because of the raw eggs. Once disolved. Place bowl on mixer and beat until stiff peaks are formed and meringue is cooled to room temp...~5 minutes. Slowly add butter 2 tablespoon at a time with paddle attachment on slow speed until all is added. If it looks curdled don't worry it will magically come together just keep beating. Sometimes if is warm out I hold some ice to the outside of the bowl to get it to come together. Voila' buttercream! and very yummy buttercream at that!

THANKS. DO I NEED TO DO ANYTHING DIFFERENT WITH THIS RECIPE OR CAN I JUST DECORATE AND MAKE FLOWERS AND BORDERS WITH THIS AS IS WRITTEN. THANKS I A NEW AT THIS

Will this melt in the heat? Is it thick enough to make stand up flowers?

I do everthing with this recipe. It is a little less stable than the wilton recipe as it is sensitive to heat but I really have never had any problems. Remember thought this does not crust! I would be interested to hear the differences between SMBC and IMBC. I think I feel a bit more comfortable with the SMBC because I can make sure the egg whites get to a certain temp to kill off any bacteria. The dietitian in me coming out! has any one tried both?

i have made both and can't really tell a difference between them. the only problem i have run into is that the wilton colors will not work well with them - i use powdered color when i am coloring meringue icings.

they don't hold up well with the heat and your hands will soften them quickly when piping. i keep a bowl of ice near by and lay the bags on top of the ice to harden them up some when they begin to get soft. also, i chill it some before i use it.

here's a link to an IMBC recipe her on CC:
http://www.cakecentral.com/cake_recipe-2015-Italian-Buttercream-Meringue-Frosting.html

Thanks Montibellesbakery. You are right about the wilton colors. I don't seem to have the same problem with the americolors though. I have never tried powdered color.