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Posted

I'm only asking because I haven't done it before and I'd like to avoid wasting a bunch of time, eggwhites and butter if it's a bad idea. I have a cupcake job coming up. 1/3 will be covered with Italian Meringue and left, 1/3 Italian Meringue and torched, 1/3 IMBC. Is there any reason I can't just make up a big bowl of IM, take out what I need to use plain and add butter to the remainder? It makes sense to me but I may have overlooked something.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

Posted (edited)

Based on the recipe I'm looking at (Flo Braker), there's not a difference in procedure at all, so go ahead :) The weight ratio according to my calculation is 1.25 butter:1 meringue.

Edited by jumanggy (log)

Mark

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Posted
Based on the recipe I'm looking at (Flo Braker), there's not a difference in procedure at all, so go ahead :) The weight ratio according to my calculation is 1.25 butter:1 meringue.

Thanks Mark! And thanks for doing the math, I hadn't got that far yet.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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