This may have already been covered but I can't seem to find it anywhere.

Does IMBC blow out the way traditional american butter cream (TABC)does?

Thanks in advance

What does "blow out" mean?

aka "Cake Fart"

Is this when you're piping and you come to an air bubble in your bag and it kinda spits out? Splatters frosting all over?

Ohhhhhh.

I think that happens when your cake hasn't settled long enough before you frost it, or when there's an air bubble between the layers. So by that explanation I would assume that it is possible for that to happen to S/IMBC. Though I've never heard of it happening.

Interesting. . . .

Yes it could happen, it happened to me before I learned that I need to let the cake air dry a bit before frosting it, to get rid of condensation. In my opinion IMBC get less air bubbles than AMBC.

Yes it can still happen, but it will happen a lot less with S/IMBC if you chill it because once it cold it ain't goin' NOwhere! lol

I've never had it happen...I suppose it could but I always crumb coat mine, let it settle overnight, then finish frosting the next day and chill. They do not budge if you chill all that butter.

sorry all. I apologize for the delay in this response. I have been swamped!

Thanks for your input. As always CC members are the best.

I use Swiss Meringue buttercream, similar to IMBC, all the time and I have never had a blow out. Even those times where I have been in rush and have torted and filled my cake and not given it any time to let settle.