I have been wanting to ask everybody on here but i haven't got around to it. My question is in bakeries do most owners use an Italian meringue butter cream or do they use the easy way out by creaming everything than adding confectioners sugar? I have made both and they both taste amazing but their is a big difference and i cant tell which ine is used in bakeries... any help?
with huge chain bakeries, they do not make their own. They have icing by the bucket and they just put that on the cakes.
But if you are talking high end bakeries, small shop bakeries, most of them make ther egular one not the Italian since that takes longer and more time to make. But those very specialized expensive ones make both.