Imbc Soupy

Decorating By Kookie Updated 2 Jul 2009 , 12:11pm by Kookie

Kookie Posted 2 Jul 2009 , 2:45am
post #1 of 7

It is 9:30pm and I am making IMBC twice today.
I have made IMBC before but I have no idea why today's IMBC starts soupy as soon as I add first 1TBS of butter. I put the bowl in the refrigerator for 5 minutes or so but it is still soupy even I am beating it like crazy.
What did I wrong?
The room temperature was 82F . Is this a reason why?
Thanks.

6 replies
matthewkyrankelly Posted 2 Jul 2009 , 2:57am
post #2 of 7

82 degrees F is hot. Butter is pretty sensitive to temperature. That's probably your devil right there. 65 is right about normal room temp. At 85, stick butter is closer to liquid than not.

Kookie Posted 2 Jul 2009 , 3:51am
post #3 of 7
Quote:
Originally Posted by matthewkyrankelly

82 degrees F is hot. Butter is pretty sensitive to temperature. That's probably your devil right there. 65 is right about normal room temp. At 85, stick butter is closer to liquid than not.




Hello matthewkyrankelly,
the butter was about 68 to 70F and the room temp in the kitchen was 82F.
After I took out the bowl from the refrigerator, It looks still soupy but I started adding all of the butter a little by little and eventually, it turns out
good.
I don't know but does the meringue is supposed to be melt when you add first 1TBS of butter? it was really broke down. Is it normal?
but if you keep adding the butter, is it going to be back to nice creamy IMBC?
Thanks

varika Posted 2 Jul 2009 , 4:08am
post #4 of 7
Quote:
Originally Posted by Kookie

Hello matthewkyrankelly,
the butter was about 68 to 70F and the room temp in the kitchen was 82F.
After I took out the bowl from the refrigerator, It looks still soupy but I started adding all of the butter a little by little and eventually, it turns out
good.
I don't know but does the meringue is supposed to be melt when you add first 1TBS of butter? it was really broke down. Is it normal?
but if you keep adding the butter, is it going to be back to nice creamy IMBC?
Thanks




Yes, that is EXACTLY what happens. It would be better if your room was a little cooler, around 70 or so, but IMBC looks awful--curdled and so forth--until it's been whipped for a good long time and ALL the butter has been added.

__Jamie__ Posted 2 Jul 2009 , 4:24am
post #5 of 7

Yep, I make SMBC. It looks curdled, and then after a few minutes, it should come together into a silky smooth mixture. When it's warm, I mean, in between a/c cycles, I put a bag of frozen veggies around the bottom of my mixing bowl when I add the butter. Helps out a lot! And, I make sure the butter I am adding in, is fairly firm. Not room temp, but in between fridge temp and room temp. If that makes sense.

matthewkyrankelly Posted 2 Jul 2009 , 4:31am
post #6 of 7

Looks like you got the answer. Good luck!

Kookie Posted 2 Jul 2009 , 12:11pm
post #7 of 7

Thank you ALL!
I learned it a lot last night.
I will cool down in the house next time for sure.
I love CC. people are so helpful.
Thank you.

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