Thinning Imbc?

Baking By BakingGirl Updated 8 Sep 2010 , 12:49pm by aswartzw

BakingGirl Posted 7 Sep 2010 , 7:39pm
post #1 of 4

I have finally perfected my IMBC, I have always had problems with it being too soft, but my recent batches have been of a nice stiff consistency. Problem is now that I want to thin down the icing just a tad to get the right consistency for piping, but I am not sure what I should use to thin it. Anybody got any experience with this? I was thinking perhaps corn syrup would work??

3 replies
aswartzw Posted 7 Sep 2010 , 8:02pm
post #2 of 4

You don't thin down IMBC to pipe.

Why would you need to? It is plenty soft.

BakingGirl Posted 7 Sep 2010 , 11:07pm
post #3 of 4

Actually, it is a bit too stiff for piping letters and fine detail. And I could do with it being softer for the crumb coat.

aswartzw Posted 8 Sep 2010 , 12:49pm
post #4 of 4
Quote:
Originally Posted by BakingGirl

Actually, it is a bit too stiff for piping letters and fine detail. And I could do with it being softer for the crumb coat.




What are you doing to it then? IMBC should not be that hard. In fact, it should be border-line too soft to pipe with and you would need to keep it on ice to keep it cold enough to pipe with.

You are doing something wrong. Can you tell us what you are doing when you are making it?

You are piping/icing with it as soon as you make it and/or at RT, right? Not cold?

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