i've got some IMBC in the mixer right now, using WBH directions. she says that if it looks curdled just keep on beating. well mine has looked curdled for the past 5 minutes, and i think it's looking worse. should i keep beating it? for how long till i just give up?
Ok, I'm guessing here, but have you already added the butter? If yes, was the bowl cool when you did it?
I did the WBH IMBC last week and my bowl took at least 25 minutes to get cool enough that it wasn't still warm. It seemed like forever and a day!
Did you maybe add the butter too soon and so now it will take longer to come together?
Just guessing, don't bite!
Christy
Edited because it showed up twice! Sorry............
Mine did the same thing this weekend. Put the bowl, and paddle attachment in the refrigerator for about 10-15 minutes. When you take it out, turn the mixer on high and it will come together in about a minute or so. I thought mine was ruined, but I was able to save it. Good luck!!
Yes you are still fine. Are you using a paddle or a whip? I suggest a whip. If it is curdled it it probably a little too cool. If you have a torch, hit the side of the bowl a bit and see if that helps. If not, just pull a little out, microwave it, and add it back.
You haven't killed it 
i am new, really new to the cake decorating, and so can someone tell me what WBH IMBC is? thx!!!
thanks for the help all!! it took a while, but (after putting in the fridge for a bit) it came together just fine, and oh my gosh, it tastes amazing. it reminds me of ice cream! definitely a keeper 
oh and spoiledbyneil it is italian meringue buttercream (IMBC) using the whimsical bakehouse recipe (WBH).
italian meringue buttercream (IMBC) using the whimsical bakehouse recipe (WBH).....where can i find this? And what makes it different from other buttercream? thanks for the help!!!
I am so used to eating regular buttercream, that when I tried the IMBC, I thought it tasted like pure whipped butter! How important is it to add ALL that butter? Seems like a lot! Thanks, everyone.
I am so used to eating regular buttercream, that when I tried the IMBC, I thought it tasted like pure whipped butter! How important is it to add ALL that butter? Seems like a lot! Thanks, everyone.
I never add all the butter my recipe calls for. I use 4 sticks intead of 6. It still tastes buttery, but when you eat it with cake, it's great.
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