I used the Italian Meringue BC recipe on the site plus I added about 2.5 cups of powdered sugar - we Like it a bit sweet here. Now the moment I add color to it, the BC separates and sweat a whoooole lot!!! I just made a pink elephant head for a client and after I left it for a while to set, a pool of pink sugar syrup formed around the cake! Could it be the intense Bangkok heat that's causing this??? or did I over beat the eggs? or should I change the butter shortening ratio and add more of shortening? What am I doing wrong? Please help me.


Sobbing huhuhu....


Michelle

I've heard that adding powdered sugar to IMBC causes it to break down.
I don't know what to say to help you.
Sorry this happened!

Depending on what coloring you used this can possibly be the problem. Being that you added powdered sugar it might be bleeding from this??

I use only oil based colors. I have sweating in the summer but my color does not run. I think it might be a combination of factors causing this.

PS did you use shortening and butter??

I just don't think you can add powdered sugar to IMBC without changing the structure. I think you are going to have to experiment with a powdered sugar based butterceam because IMBC isn't meant to be overly sweet.

moydear77, I used 1.25 cup shortening and 2.75 cup butter and Americolor gel coloring.


Thank you all for the response.



Michelle