Thanks for the vanilla vote!
I would probably add Grand Marnier, rather than vanilla, both to improve emulsification and mouthfeel of the italian meringue bc and because GM is so good with chocolate.
This may not be an option, but the Italian meringue bc is better with orange curd than just extract, and the neoclassic bc is better with extract/juice.
IMBC with orange and vanilla *plus* Grand Marnier, or just IMBC with Grand Marnier? I’m using GM in the soaking syrup on the cupcakes, along with orange juice concentrate and simple syrup.
Mmm—orange curd would be delicious! Next time, for sure. This time, it’s for a wedding, so I have to stick with as close to white as possible for the frosting. Tx!