For me the queen of all butter creams and in fact any cake filling is this one. However, it comes with its own problems - firstly it can separate, secondly it can turn to soup and thirdly the meringue can fail to hold. I have encountered all of these disasters but I promise you if you follow my straight forward, simple instructions you will have a perfect IMBC every time. Why ? because I have decided to do things a little differently - so here’s how !
