I'm getting the nerve to try IMBC, as I'm not a big fan of shortening based frosting. Those of you who've used it, can you pipe with it? and make flowers and such? I envision it being soft.

Don't want to sound silly here but I don't know what the IM in the IMBC stand for?

I use all crisco crusting buttercream frosting all the time. I write and do string work alot with it and it has always worked fine. For stringwork I do add cornsyrup to thin it a little so the strings don't break as easily.

Hope this helps!

I have not tried it yet, but I am getting ready to myself. Can I add another question to the list? What is the difference in Italian and swiss meringue butter cream? Thanks Keli

Can we say "Duh!!!"

I get it now Italian meringue butter cream..........Lord, please help me!!

Forgive me it is a Monday!!

It is ok, we all have days like that too!

I hear ya - it's definitely MOnday!!