Originally Posted by scp1127
bakingirene, valid point on the cream. We have fresh dairy cream available here that uses low heat pasteurization. I actually have to shake the bottle to get it to start to pour.
I too have changed my ratios of meringue to butter. It really makes a difference.
We have a local organic creamery here. I use their milk for my kids. It's non-homogenized, perfect cream line milk in glass bottles. I've used their cream to make ice cream. I'm thinking I'm going to have to take a little drive to pick up some of their butter (local grocery carries their milk and cream, no butter.) I wish I had the time to experiment with actually making my own but with 4 kids I'm already juggling for kitchen time.
I like Miette's IMBC. It has. Higher sugar ratio than some of the other ones I've tried. I could eat it with a spoon for breakfast. LOVE.