I have some SMBC that was wonderful when I made it but now when it comes back to room temp. it just falls flat.
Can this be rescued and what's the trick to doing that? I tried to remix some of it and all I got was lumpy butter.
Does it matter which recipe I use as to weather or not it can be rewhipped?
you can absolutely rewhip it. After letting it come to room temp, put it on your stand mixer and beat the HELL out of it with the paddle... like seriously just leave it there. If it's still a little cold and looking curdled. hit the bottom of the bowl with a torch, or "hug" the bottom of the bowl with a kitchen towel soaked with hot water (and wrung out) to slightly warm it and it'll come together.
Yes, beat the holy hell out of it. It looks like a science project gone wrong until it comes back together, but once it does, you're good to go!
Thanks, Now I know. And to think that I threw that batch away..
Oh no! Don't ever throw the stuff away! FYI, if the opposite of what the PP's mentioned happened...i.e. if it turns to soup rather than turning into a clumpy mess, chill it up again before rebeating; your kitchen's too warm. My last 4 batches of IMBC have turned to soup...so bad that it was literally splashing out of the mixer. 30 minutes in the fridge fixed that problem. Yeah!
If I don't have a paddle attachment, can I just use beaters? Have been wanting to try this out.
i was just visiting my mother and i made smbc at her house and all she had was beaters. it took a lot longer, but it DID work .
i almost walked away thinking it wasn't going to work, and as usual, POOF!, it finally pulled together and became bc.