Originally Posted by AnnieCahill
Some people like to eat it with no flavor, but to me, it definitely needs flavor. If you don't flavor it, it will just taste like sweet butter. I add at least three tablespoons of vanilla to mine. You can definitely use it to crumb coat and also for your final coat. But I just saw you are from the UK so you will probably cover it in fondant. If you do, then make sure you refrigerate the cake to let the IMBC get rock hard. Then cover it in fondant.
I agree! IMBC takes flavor so well. I add 2 tbsp good vanilla to each 4 cups of BC. I am also a big fan of adding liqueur. It does not taste like alcohol, but tastes so good! Godiva has chocolate, white chocolate and caramel liqueur. For mint I use 1/2 tsp peppermint oil and 1 TBSP Peppermint schnapps for each 4 cups of frosting. Add gradually and taste. For extracts I usually use 1 tsp plus 1 Tbsp of the appropriate liqueur. (Amoretto, Grand Marnier, Chambord, limoncello). IMBC also mixes well with concentrated fruit purees and curds. People will LOVE your frosting!