I have planned on using IMBC as a filling for a 4 tiered cake, but there are some who are saying “NO, NO, NO!” b/c of the instability of the IMBC.

            Q:  Does anyone have any advice or opinions on this? 

My other question is I planned on using IMBC as the FILLING but covering the entire cakes in American BC, then covering in fondant. 

            Q:  Is this a common practice to mix BC’s or should I stick to one or the other?

Please feel free to email me at .(JavaScript must be enabled to view this email address) as this wedding cake is due in 2 weeks!!!

Thank you so much!

Lisa
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I’ve never heard of any problem when using different buttercreams for filling and frosting, as long as they are both suitable for the job.

Italian Meringue buttercream is wonderful and the most stable among all-butter buttercreams, so it is often chosen for wedding cakes.  The only reason to use a powdered sugar and shortening buttercream would be if the cake will be sitting out for hours in hot weather.  Not sure of the exact temp that would melt IMBC, but if below 90F you are probably fine.

Thank you…..that’s what I heard from most responses as well. 

have a great day!

Lis