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