A crusting meringue icing would be a sin. Meringue icings are one of the last indicators that cakeing was once an artful craft, now lost amongst so much Crisco, mixes, and sleeve fillings.
you can count on recipes that use powdered sugar to be crusting (with butter, shortening, or combo--even adding some cream cheese), but your cooked egg meringues/sugar syrups / butter recipes are not going to crust.
Don't know where you read that but it's incorrect information. Like everyone else has said, IMBC is NOT a crusting buttercream. I've never made IMBC but do make SMBC and I love it. No crusting though.
I really want to start using the meringue buttercreams, I just can't stomach the powdered sugar stuff anymore. Here is my question, I fondant all of my cakes. I have not had much luck with refrigerating fondant, last time I tried had major blowouts? What do you do about decorating in advance, especially if you have several cakes due and I like to have them done at least a day before delivery. I also would like to start using different fillings that need to probably be refrigerated, oh what to do???? Help!
What kind of fondant have you been using when you encounter refrigeration problems? I use Michele Foster's recipe and never have problems. Nearly every fondant cake in my gallery has been refrigerated; and that includes a few MMF ones from earlier on too, but I prefer the performance of MFF or a commercial brand like Satin Ice or Pettinice. What kind of blowout? Do you refrigerate the cake before fondanting? Give it time to settle before refrigerating though, or else give it a good push? What kinds of fillings do you use? There are so many questions one could ask to try to figure out why you have blowouts under your fondant. Here are some pics of the insides of IMBC/fondant cakes that were refrigerated before and after fondanting http://cakecentral.com/cake-decorating-ftopict-673052.html, so you can get an idea of how firm that icing tends to stay under your fondant.
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