Welcome to the Cake Decorators Q&A

I have recently found the delights of this and like the flavour as it is not so sweet as the usual buttercream. It seems softer in texture, although very stable. What I would like to know is would it be suitable to use between layers on a wedding cake? Or is it not firm enough? Your advice would be much appreciated thank you.

Hi AnnieLaurie

I love Italian meringue buttercream too! I find it perfect for in between cake layers but prefer to crumbcoat with ganache. If you want to use it under sugarpaste, make sure you beat it until it is very stiff. Once on the cake, let it set hard before enrobing. My usual advice is, make a small trial cake using the IMBC and see how it behaves for you. You might like to also try Swiss meringue buttercream which is just as stable and used frequently under sugarpaste and in between cake layers.

Thanks MIWL I’m a convert! Yes I love ganache for the sides and tops of cakes – delicious taste but gives great straight sides and sharp edges before applying fondant. Good strong base. Paul converted me in his ganache video.