Is there an easier way to make large batches of IMBC without doing several small ones? I can't imagine slowly pouring my sugar syrup if the pan weighed more than it does now? Is this even making any sense? I guess I'm asking how to speed up the process and not have cooked egg pieces all throughout the frosting.
I make SMBC, so I don't have the problem of cooking sugar or cooked eggs.
And really, the only way to make large batches of either is to have a mixer big enough to make the larger quantities. Those eggs need an awful lot of space to form a meringue in.
First of all....your avatar is soooo you!!! LOL
Second, I may never make that again.......It just never works out for me!
I think it's just to dang humid in WA.........darn it..........
Try making SMBC instead. It's so much less labor-intensive, almost fool-proof, and has exactly the same ingredients, texture, and taste as IMBC.
A good reference for instructions is on the Martha Stewart website. The best instructions are in the file Swiss Meringue Buttercream for Cupcakes. It's the same recipe as for regular cake, but the instructions are much more user-friendly.