Hi All! I made my first batch of IMBC and it just doesn't seem right, it's very soft and doesn't seem very stable. I usually make American BC so I know how to fix that if it's to soft just add more ps but I'm stumped as to what to do with this. If anyone has any suggestions I would really appreciate it, I would hate to waste the whole batch but I don't think I can use it as a filling the way it is now. TIA
edit: I just read somewhere that adding more butter would firm it up does anyone know if this will work??
Hi, I make it all the time, but when this happened at the very beginning, I just threw it out and started over. Maybe because it's going to be a filling, you could try to mix it with other things. Not sure what though. Hope you get help from people who have had trouble like you! In this first link, it says to put the bowl in the fridge for 7-10 min. before whipping again.
(remember she's in the UK, Celsius degrees as opposed to Farenheit)
What temperature did you take the sugar to? Try to take it up to 250 degrees isnstead of 240 like some recipes say. Also, if the butter is really soft when you put it into the meringue the icing could be too soft, so just refrigerate it like imaginethatnj suggested, then rewhip it when it cools off for a while.
Thank you I'll try it.
I agree with the butter suggestion. If I let my butter soften too much, the icing is really soft. I usually just let it sit on my counter, cubed, for 30-45 minutes before I use it. It's still a little firm, but not hard. Definitely not room temp or softer. Try putting it in the fridge for a bit before you give up on it and toss it. HTH!
when i first started making IMBC, i found that i didn't let the meringue cool sufficiently before adding the butter. once you got your nice peaks and added your sugar, turn down the mixer speed and let it churn until it's close to room temperature (check by placing your hands on your mixing bowl ... it should be cool). at that point, i've used cold or room-temp butter and it's fine.
i also found that adding some melted (let cool, but still viscous) white chocolate helped with the stability. that or more butter