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IMBC ?????post #1 of 75/18/09 at 7:59amThread Starterpost #2 of 75/18/09 at 8:03amIt does not crust at all. It's wonderful and delicious, and is my preferred buttercream. If you have had swiss meringue BC, then you already know how it tastes/handles (they are identical in that way). Just make sure you have a good candy thermometer, if you are unfamiliar with cooking sugar: It's very important you get it to the soft-ball stage for the meringue to be successful and stable.Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"post #3 of 75/18/09 at 8:05ampost #4 of 75/18/09 at 8:07ampost #5 of 75/18/09 at 8:12amThread Starterpost #6 of 75/18/09 at 8:20amJust a note, IMBC isn't hard to smooth out, if that's a concern. As a matter of fact, I think it smooths out nicer than other types of BC. Use a damp off-set spatula (wet a washcloth or dish towl and wipe the spatula on it each time you smooth the BC) and it smooths out almost like fondant.post #7 of 711/23/12 at 9:15pm
I have seen different recipes for IMBC. some vary in the candy thermometer temp on the sugar, the amount of butter, etc. Could you share your recipe since you said it's all you use.
If I make a cake today covered in IMBC and want to serve it tomorrow evening, would I refrigerate it or leave it out at room temp (in an AC house)?
thank you so much; looking forward to trying this!
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