Chocolate Imbc...maybe I Just Need To Let It Go?

Decorating By Tashablueyes Updated 4 Aug 2008 , 4:56pm by Tashablueyes

Tashablueyes Posted 3 Aug 2008 , 5:30pm
post #1 of 6

My first attempt at IMBC seemed to go well, aside from how long it took me. But once I was done (at 2 am) I put it in the fridge and then I brought it back up to almost room temperature to use it, and it's just mush! Unless it's frigid cool in here, it just turns into slime on me. I actually crumb coated the nearly frozen cake, and the outside still began to melt on me. Did I do something wrong, or is IMBC really this unstable? So many of you use it that I can't believe it could be such a PITA! Am I doing something wrong, or do I just not have the patience for a less stable frosting?

5 replies
JavaJunkieChrissy Posted 3 Aug 2008 , 7:11pm
post #2 of 6

I use IMBC for 90% of my cakes. I always make it fresh and use it right away.

Did you beat it after you allowed it to come back to room temp??? You should have if you didn't. Sometimes I've had my IMBC get a little bit of water on the bottom on the bowl. I switched to European butter and I haven't had that problem since.



jules1719 Posted 3 Aug 2008 , 11:17pm
post #3 of 6

I routinely use IMBC. I make large batches and remelt and rewhip it as a matter of routine. What is your recipe? There should be no weeping and it definitely should not be mush. Believe it or not, the type of butter you use will affect the texture. Cheap butter has a high moisture content and will make a softer buttercream.

Tashablueyes Posted 4 Aug 2008 , 2:33am
post #4 of 6

Yeah, I did rewhip it after it came back to temp, and it looked great. But it was just super soft, I guess maybe I'll have to try it with European butter. But it's SOOOO expensive! Sticking with butter cream for now.

jules1719 Posted 4 Aug 2008 , 4:12pm
post #5 of 6

You needn't use european style butter. Just use a quality butter for your buttercreams. And with IMC, as much as 10% by weight of the butter can be shortening without affecting taste or mouthfeel. This will make the buttercream firmer and more stable for use on a hot day.

Here's what you need to know, besides using a decent butter:

a typical IMBC recipe would be something like:

5 large whites (100g)
1 c sugar (200 g)
1 lb butter

The moisture content of the butter and the ratio of sugar/whites control the consistency of the final buttercream.

Adding a little extra sugar (say 1 1/2 cups or 300g) will make a less firm buttercream. Adding less sugar makes the buttercream less sweet and more stable overall. You might have used too much sugar and it may not be the butter after all.

Tashablueyes Posted 4 Aug 2008 , 4:56pm
post #6 of 6

Thanks Jules, it never would have occurred to me that sugar could make it LESS stable, I would have assumed just the opposite! I will remember that when I get brave and try again. Thanks girls for all the help, it's just so frustrating when you put in so much time and money and it doesn't go the way you expect it to. Not to mention I wasn't too happy sending my mom with a cake that I knew would turn "slimy" when they went to serve it!

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