If you’ve been following my shenanigans this month, I’ve decorated a lot of cakes, ranging from three-tier wedding cakes to single-layer celebration cakes, and this is my go to buttercream recipe!
Why IMBC?
The reason I prefer IMBC is because it tastes great and is easiest to scale of all the buttercreams. Meringue-based buttercreams tend to be less sweet than a powdered sugar buttercream which makes it a crowd favorite for kids and Asian parents a like.
IMBC is easy to make in bulk. There’s no meringue to whisk over a double boiler and no powdered sugar spraying everywhere. Just a bowl of egg whites, a pot of sugar syrup, and far more sticks of butter than you’d like to consume. Only 5 simple ingredients!
Over the past month I’ve made over 50 lbs of this Italian meringue buttercream, so I think it’s time to share my recipe and all the tips and tricks I’ve learned along the way.
This recipe is available for free on my website which you can access here.
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