Large Batch Imbc

Baking By cscakes Updated 14 Nov 2013 , 5:33pm by StevenPortland

cscakes Posted 22 Sep 2010 , 1:36am
post #1 of 7

Does anyone have experience making large batch IMBC in a 20 (or larger) qt Hobart? It's not exactly a quickie stop-start kind of machine: you can't run the mixer unless the safety cage is in place, so you have to stop the machine, pull the cage back, pour in the syrup, put the cage back, start the machine...Wouldn't the sugar syrup go cold in the process, or am I missing something very obvious???
Thanks for any insight you can offer!

6 replies
Rose_N_Crantz Posted 22 Sep 2010 , 2:01am
post #2 of 7

I haven't been around those big things for a few years, so forgive me if this doesn't help.

That safety cage, isn't it just a few bars? Can't you just pour the syrup in using something with a pour spout in between those bars? I think it's important for the syrup to be poured in slowly while the mixer is running. Good luck!

chikadodle Posted 22 Sep 2010 , 2:19am
post #3 of 7

Rose_N_Crantz has the right idea. Just pour the syrup slowly between the bars with the mixer on speed 2. After you've poured it all in, turn it up to 3 for a little while, to incorporate all of the sugar syrup. I usually just pour right from the pan into the mixer, but if you're more comfortable with it, you can put your syrup into a heat proof pouring container. This is the method I've used for 20qt, 40qt and 60qt machines and have never had a problem. Hope this helps!

cscakes Posted 22 Sep 2010 , 2:34am
post #4 of 7

Thank you Rose_n_krantz and chikadodle! I usually make small batches in my 6 qt and just pour the syrup directly from the non-stick sauce pan, but I'm itching to streamline. I've been having visions of the syrup running all over the bars of the cage (best case scenario) or hitting the massive paddle and flying back onto me. Of course, this could be an exciting new way of waxing one's eyebrows too. Thanks again for the fast reply!

StevenPortland Posted 12 Nov 2013 , 10:22pm
post #5 of 7

When I pour in the hot sugar syrup, should I make sure it drizzles down the side of the bowl to avoid splashes, or should I be sure to NOT do that (to avoid the syrup simply crystallizing on the side of the bowl)?  Any advice is greatly appreciated.


My partner of 16 years and I are getting married in 2 weeks.  I'm making the wedding cake.  I've done a trial run and it went well.  But so that I don't need to make lots of batches of IMBC with my KitchenAid, I've rented a few hours at a commercial kitchen so that I can make one large batch in the 20 quart mixer.  I'm starting to get nervous about this as the day gets closer.  :-)


Again, any advice or words of encouragement is greatly appreciated. 



rychevamp Posted 12 Nov 2013 , 11:42pm
post #6 of 7

I used to use IMBC for everything, but the mixer I have at work now has that stupid cage on it.  The first time I tried to make it using that machine, the syrup hit the cage (it has a little pour spout on one side, but it didn't help), and it was a mess.  Then, my meringue got so big, it was coming out of the bowl.  And it wasn't that big of a batch.  

After that, I just started using SMBC, which to me isn't that much different.  It's a lot easier, and cleaner, in my opinion.  

I've made really large batches in 30-50 qt mixers before, but none had that cage on them, and it wasn't a problem at all. 

StevenPortland Posted 14 Nov 2013 , 5:33pm
post #7 of 7

Thanks for the warning!  I made SMBC for the first time last night.  It was so much easier than IMBC!  I've been hesitant to freeze buttercream, but there are so many people online who say that it works really well.  So I froze last night's batch and will now just make three more batches at home over the next few days.  That will allow me to skip using the big commercial mixer at all.  Thanks again -- I am now a convert to SMBC!

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