Help Now Please With Imbc

Decorating By debster Updated 25 May 2009 , 4:53am by debster

debster Posted 25 May 2009 , 4:07am
post #1 of 8

Ok I made this again and now it's runny not whipped stiff and I beat it for like 15 minutes, is there any way of salvaging the 2lbs of butter I used for a double batch? Can I add some more sugar and water?

7 replies
icer101 Posted 25 May 2009 , 4:14am
post #2 of 8

please tell us the recipe you used....and just how you did it...

debster Posted 25 May 2009 , 4:23am
post #3 of 8

I used the one from on here that walks you through step by step, I've done it twice before and it worked but I doubled it tonight could that be the problem. I took the water and sugar to soft ball stage whipped the egg white till frothy then put in a pinch of tarter, then slowly drizzeld the surup down into the egg white, added butter chunk by chunk and when it curdled added my flavor and beat again.

gerripje Posted 25 May 2009 , 4:30am
post #4 of 8

Something sorta similar happened to me and after I chilled the bowl of icing for 10 minutes or so, then whipped again and it finally came together.

debster Posted 25 May 2009 , 4:31am
post #5 of 8

Oh the recipe is the one from Cakeforyou..........

PinkZiab Posted 25 May 2009 , 4:46am
post #6 of 8

Stick it in the fridge, let it firm up a bit, then beat the hell out of it again.

debster Posted 25 May 2009 , 4:51am
post #7 of 8

I'm laughing Pink!!!!!!

debster Posted 25 May 2009 , 4:53am
post #8 of 8

I thought that was already beat out of it, anyway how long in the refridge?

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