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sweetlayers
Regular Member
Joined: Jul 15, 2008
Posts: 183
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 Posted:
Wed Oct 14, 2009 9:33 am |
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| sadsmile wrote: | | stephaniescakenj wrote: | | you can most definitely use it to frost a wedding cake. I do it all the time. I find it easiest to work with if you chill your layers before stacking. It avoids finger prints in the icing. Hot spatulas work like a charm to smooth it as stated above. It tastes so much better than powdered sugar based icings. I've never priced out how much it would cost me to make an icing with powdered sugar but I know that I can make a batch of IMBC for $3.50, that includes 6 eggs, 6 sticks of butter, 2 cups sugar and a splash of vanilla. |
Where do you live and how are you getting your ingredients that cheep? Four sticks of butter cost that much! |
That's what I was thinking  |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2629
Location: Newnan, GA
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Wed Oct 14, 2009 1:13 pm |
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| kristiezen920 wrote: | prterrell,
When I make my IMBC instead of throwing out the yolks I make a batch of FBC at the same time. I double the sugar syrup, pour half into the whipped egg whites and the other half into the whipped egg yolks. Then I add butter to both. I use the french buttercream for the filling. It is much richer than IMBC and is to die for when you mix in chocolate. I use it as a filling because I find its a little less stable than IMBC
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Good idea! I haven't made IMBC with real egg whites yet. I've just used meringue powder, so I haven't had the left-over yolks to contend with.
If you ever need to make something with yolks and have no use for the left over egg whites, you can always freeze them (I put one white per section in an ice cube tray) and use them later. |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Wed Oct 14, 2009 2:52 pm |
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Are you guys paturizing your eggs yourself before using? What recipe are you using? |
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supakiki
Newbie
Joined: Sep 16, 2008
Posts: 8
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Wed Oct 14, 2009 2:54 pm |
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ooo, thanks so much for introducing me to FRENCH BUTTERCREAM!! I can't wait to try it!!! I hate throwing away all those egg yolks. I love the idea to use it as a filling. Thanks so much for all the tips! |
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prterrell
Forum SuperStar!
Joined: Mar 20, 2007
Posts: 2629
Location: Newnan, GA
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Wed Oct 14, 2009 5:38 pm |
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| sadsmile wrote: | | Are you guys paturizing your eggs yourself before using? What recipe are you using? |
LOL no. I'm not sure that's possible to do in a home kitchen. Pasturized eggs are available in many grocery stores. |
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kristiezen920
Junior Member
Joined: Sep 25, 2006
Posts: 51
Location: Baltimore, MD
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Wed Oct 14, 2009 5:47 pm |
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I use Sylvia Weinstock's recipe for IMBC its very stable and straightforward. |
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SandiOh
Regular Member
Joined: Aug 16, 2009
Posts: 141
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Wed Oct 14, 2009 5:51 pm |
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sorry, but I'm alittle confused. I thought by heating up the syrup, or heating the egg white/sugar to 160, you were in essence cooking the egg making it safe.....should I be buying pasterized eggs or egg whites? |
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sadsmile
Forum Fanatic
Joined: Jun 22, 2008
Posts: 1578
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Wed Oct 14, 2009 6:00 pm |
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I asked that because you talked about separating the eggs -using fresh eggs.
Pasteurization is a process of heating a food to a specific temperature for a specific amount of time designed to kill bacteria. You can do it at home. Salmonella is killed at 140° in about 3 1/2 minutes or at a higher temperature for a shorter time. Eggs don't start cooking till they reach 160°. So yeah it can be done- it's just cooking to kill any possible bacteria.
I just wondered if any one does. I haven't made IMBC but I plan on killing the bacteria in my eggs and then cooling them before starting the IMBC The sugar temperature is partly lost on the bowl and it is estimated that the eggs don't reach sufficient temperatures nor a long enough time to kill the bacteria.
This is why in a SMBC the eggs are cooked to 160°- to kill any possible bacteria. |
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chikadodle
Junior Member
Joined: Jun 29, 2006
Posts: 20
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Wed Oct 14, 2009 6:35 pm |
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After reading all of the concerns about the temperature of the egg whites in IMBC I decided to check the temp on a batch while I was whipping them. The thermometer registered 180F after adding the sugar syrup, so that put my mind at ease. Pasteurized whites don't seem to stiffen up enough for my liking and then the IMBC is too soft and droopy. I'll stick with my fresh (farm fresh, actually!) whites.
Another good use for the leftover yolks is lemon curd (or passionfruit or lime... yum!). The curd freezes really well then you can have some on hand for your next cake. |
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TitiaM
Junior Member
Joined: Feb 05, 2008
Posts: 85
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Wed Oct 14, 2009 7:04 pm |
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That is, partially, what heating the sugar syrup does is kill the bacteria--you don't need to also pasteurize the whites--just makes extra work.
French buttercream is my favorite--its so rich and silky. Too bad its softer and yellow or it would be the only thing I use.  |
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antonia74
Forum SuperStar!
Joined: May 06, 2005
Posts: 2392
Location: Toronto/Kingston, CANADA
Birthday: Aug 08
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Wed Oct 14, 2009 8:46 pm |
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| Peridot wrote: | | This sounds so good - but can it be used under fondant?? I would not think so. |
Yes it can, it's what I fill/ice/mask all of my cakes with. Fondant covers it beautifully too. See my pics.
Just a little info for everyone. These are a few facts we should all be aware of if we are preparing and selling food to people....
Egg whites pasteurize at 160 degrees after a duration of only 30 seconds, so that is far beyond the required temperature and length of time it needs in your mixing bowl with the 240 degree hot syrup poured into it.
If you use any raw "egg product" (i.e. not necessarily eggs in their shells, but Egg Beaters, liquid egg whites, dried egg, etc.) purchased in the grocery store in North America, the company selling said product is required by law to have already pasteurized that product. As of 2003/2004, even some brands of whole eggs are now being pasteurized!
Salmonella enteritidis is found in much less than 1% of all eggs on the market, and an even smaller amount of those can/do actually cause illness in people who don't take care in preparing their food properly. The vast majority of salmonella cases are due to bad storage temperatures or cooking meats for too short a time. It doesn't start grow until it is 40ºF and is killed at 160ºF |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Wed Oct 14, 2009 9:33 pm |
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You can also use the yolks to make a fresh custard filling! Vanilla bean custard...chocolate pudding...mmmm. |
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stampinron
Regular Member
Joined: Sep 14, 2007
Posts: 185
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Wed Oct 14, 2009 10:08 pm |
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Love this topic!!!
My first and only batch of IMBC failed. I am inspired to try again!
Thank you to everyone that has been sharing! |
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ceshell
Forum SuperStar!
Joined: Feb 05, 2006
Posts: 2739
Location: Sunny Southern California
Birthday: May 01
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Wed Oct 14, 2009 10:16 pm |
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stampiniron, how did it fail? Temp can affect whether or not it comes together, and changing the temp (warming it or cooling it depending on what happened) can totally fix it. Unless your egg whites never whipped to stiff peaks. My IMBC fails a lot if my butter is the wrong temp, and I'm always able to bring it back to life  . |
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sweetlayers
Regular Member
Joined: Jul 15, 2008
Posts: 183
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Thu Oct 15, 2009 6:00 am |
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Thanks again for the education of IMBC I'm gonna give it whirl as soon as I get these next 2 weddings out of the way. |
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