I am wanting to try the meringue buttercream reicipies, because it seems that high end bakeries do not use shortening in thier buttercream. I have heard someone mention they use Martha Stewart's IMBC...Is it yummy.....does it crust????? I don't want it to tast like im eating a stick of butter, but I am wanting a high end product....... any comments???
Personally, I love the IMBC, so does my hubby and everybody else in my family. I don't think it tastes like butter but I have heard others say that they think it does. I guess everybodies taste buds are different, LOL. It doesn't crust but it's pretty easy to get it nice and smooth. Also, once it's been in the fridge it does firm up (but not crust) I think you should try it, whenever I do a cake for the family my hubby asks for this kind of icing.
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