A Few Questions About Making Imbc

Baking By Kiddiekakes Updated 31 May 2010 , 1:27pm by Kiddiekakes

Kiddiekakes Posted 30 May 2010 , 10:31pm
post #1 of 5

Can I use egg white substitute for the whites? Also should I chill the bowl in the freezer before whipping the meringue like making whipped cream or not?

any other tips..I have never made this before..I have had a few inquiries as to non greasy non-shortening based BC so I thought I would try it.

Laurel icon_smile.gif

4 replies
antonia74 Posted 31 May 2010 , 12:16pm
post #2 of 5

Sure, I use those cartons of egg whites from the grocery store instead of separating eggs....then I'm not left with all those yolks. thumbsdown.gif

Don't chill the bowl. The whites whip up best when they aren't cold....that's why they always recommend using room temp eggs for baking. Warmer whites whip up fuller faster.

I have tons of tips for making/smoothing IMBC. I'll go find them.

antonia74 Posted 31 May 2010 , 12:24pm
post #4 of 5

If you aren't excited about the sugar syrup on the stove technique for IMBC, you should try SMBC. It's a bit easier for first-time meringue icing trials, so you might like that more. (It's the same result, but just a different way of getting there icon_smile.gif )



Kiddiekakes Posted 31 May 2010 , 1:27pm
post #5 of 5

Thanks Helen...I appreciate your response!!!

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