Is There Anyway I Can Salvage Soupy Imbc?

Baking By sweetlayers Updated 10 Jun 2011 , 3:19am by sweetlayers

sweetlayers Posted 10 Jun 2011 , 12:04am
post #1 of 4

My IMBC is soupy. I thought it was because it was hot in my house and it was just taking a long time, but this is not working today. Any ideas on how I can thicken it up?

3 replies
Alery Posted 10 Jun 2011 , 12:34am
post #2 of 4

When I've had this happen I've stuck it in the fridge for 1/2 hour then rewhipped it.

mkaganov Posted 10 Jun 2011 , 12:36am
post #3 of 4

I am assuming you have the correct ammount of butter? If you do, try chilling it in the fridge for an hour or two and then whipping it back up by hand. I have found that when my buttercream gets soupy and I have to chill it, it's always better to rewip by hand - the mixer sometimes gets it back to the soupy conststency especially if it's warm in the kitchen.

If that doesn't work you can also add some melted and cooled white chocolate - although this will alter the flavor.

Good luck!

sweetlayers Posted 10 Jun 2011 , 3:19am
post #4 of 4

Thanks ladies. I took your advice and was finally able to finish it. I was just so frsutrated tonight. It seems like the easy things always end up being hard when you are in a hurry!

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