Italian Meringue Buttercream Is Separete

Baking By cakelady247 Updated 21 Jul 2010 , 6:22am by cakelady247

cakelady247 Posted 20 Jul 2010 , 11:47pm
post #1 of 5

Please help I made Italian meringue buttercream and when I put in a fridge it separate, what did i do wrong? icon_sad.gif I followed the recipe.
I founded link here on cakecentral :

4 replies
Kiddiekakes Posted 21 Jul 2010 , 1:33am
post #2 of 5

If you try and re beat it for about 5-10 minutes it should come back.The curdled look means it is not beaten enough.

Jeep_girl816 Posted 21 Jul 2010 , 1:38am
post #3 of 5

Yep, I almost exclusively use IMBC and just let it come to room temp then beat the heck out of it, it'll come back to silky smooth wonderfulness icon_smile.gif

chikadodle Posted 21 Jul 2010 , 2:00am
post #4 of 5

You can also try warming up the IMBC slightly, either with a blow-torch to the side of the bowl (keep moving the torch though or it will burn the IMBC) or you can just throw the IMBC into the microwave for 15 second bursts until it's warmed up to room temp.

Don't worry, IMBC is practically unbreakable! It will be fine. Just needs to room temp when you rebeat it.

cakelady247 Posted 21 Jul 2010 , 6:22am
post #5 of 5

Thanks everyone for your advice it helped alot, i took it out of the fridge, left it for half an hour and after re beat for five minutes. It turned out perfect. icon_smile.gif

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