Comments on: Italian Meringue Buttercream https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/ Wed, 22 Mar 2023 17:49:51 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Louise https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3652 Thu, 10 Nov 2011 22:39:14 +0000 http://www.cakejournal.com/?p=464#comment-3652 In reply to Andreadrkopp.

Yes it can. I would not store it out for days but 1-2 days should be fine.

]]> By: Andreadrkopp https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3651 Wed, 09 Nov 2011 23:34:00 +0000 http://www.cakejournal.com/?p=464#comment-3651 Hi Louise,
Hope you still can read this…
Can you please tell me if IMBC can be used as filling for cakes that will not be refrigerated ?
thank you !

]]> By: Analiza https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3650 Sat, 30 Oct 2010 16:44:51 +0000 http://www.cakejournal.com/?p=464#comment-3650 hi Louise,
i tried imbc today. i cut the recipe to 1/4, because i dont need much. i think 7 mins is too long to make the syrup (it might turn to caramel), so i just heat it about 5 mins. result after beating and adding butter, is slightly watery and it doesnt blend well with colouring. could you advise what went wrong?
thanks.

]]> By: Dorothy https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3649 Mon, 03 Nov 2008 04:59:56 +0000 http://www.cakejournal.com/?p=464#comment-3649 omg these are soooooooooo pretty! they’re too pretty to eat!

]]> By: Louise https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3648 Thu, 16 Oct 2008 22:49:58 +0000 http://www.cakejournal.com/?p=464#comment-3648 Snookydoodle: Thx

Astrid: mange tak 🙂 Ja Cake Wrecks er meget morsom.

aileenlnbh: i have just made you a contact on flickr. Just keep up the good work. Thank you for the help to Kimbers aswell. Its always great when we can help out each other :o)

Jennifer Foster: thank you

hong: thx, and I had no trouble eating the yummy cupcakes LOL!

Rei: Do try the way I make the IMBC but when it comes to the end they are almost the same.

Suzanne: I have added the IMBC recipe and theres a link to a swiss meringue aswell

Carleen: Thank you!

]]> By: Carleen https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3647 Wed, 15 Oct 2008 08:29:15 +0000 http://www.cakejournal.com/?p=464#comment-3647 Louise excellent work, it is always interesting looking at your page. well done!

]]> By: Suzanne https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3646 Sat, 11 Oct 2008 23:46:50 +0000 http://www.cakejournal.com/?p=464#comment-3646 Would love to see the recipe for the swiss & italian meringue buttercreams. Thanks you.

]]> By: Rei https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3645 Fri, 03 Oct 2008 08:59:40 +0000 http://www.cakejournal.com/?p=464#comment-3645 I love Swiss meringue buttercream. Taste much much better than regular buttercream. Tried Italian meringue buttercream but I was worried about achieving the ‘soft ball’ stage.

]]> By: hong https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3644 Fri, 03 Oct 2008 00:47:07 +0000 http://www.cakejournal.com/?p=464#comment-3644 Love the graceful colors and the white flower is excellent. So pretty and who can have the heart to eat it?!

]]> By: Jennifer Foster https://cakejournal.com/cake-lounge/cakejournal-cake-wrecks-italian-meringue-butter-cream/#comment-3643 Thu, 02 Oct 2008 04:29:26 +0000 http://www.cakejournal.com/?p=464#comment-3643 I love cakewrecks, and I’m so glad you were on there because your cakes are stunning!

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