Hello everyone, I haven't worked much with Italian meringue buttercream, but when I did on the past it worked fine. I have relocated, so this incident with imbc, happened to the country that I m currently live in. Before I never had any issues. So, after finishing the whole procedure I m ready to icing the cake and store in the fridge the rest. Both ways ,bututtercream stayed in the fridge. I mean the cake and the container with the leftover. The result after some hours is that buttercream have become almost as hard as butter. It's like it transforms back to a buttery texture. Not so hard though, but very unpleasant to taste it. Does anyone have experienced the same?