Which!?

Thanks

for IMBC - whisk (not sure about smbc)

You use the paddle for rewhipping. If you have frozen or chilled it and brought it back to room temp, if you use the whisk to rewhip it it breaks it down and it splits. It becomes really watery.

We must make different recipes as I have had that happen with IMBC. I use IMBC exclusively. It has only happened when it has been frozen/chilled and brought back to room temp.

Lisa, You're probably right - there are so many recipes out there, some with the same names

I use paddle with mine so I don't add bubbles, but whisk will work fine too.

the MOST important thing is to have your IMBC room room temperature... not cold at all!! If you start whipping cold it could separate and look watery. If separation happens you just need to warm up your buttercream applying damp hot towels on the outside of the bowl or submerge the bowl in warm water being careful not to let water inside the bowl, once it's a little warmed up (you could even see a very slight melting on the inside wall), continue beating and IMBC will come back nicely.

I make both IMBC and SMBC and I tend to use the wisk when I'm making the buttercream but when I want to rewhip....or getting ready to ice my cakes...I have a tendancy to use my paddle. For me it just gets it really kind of smooth and ribbon like and keeps down my air bubbles but I have used the wisk before. Either one will work

When I first make IMBC, I use the whip. When I'm ready to add the butter, I use a beater blade paddle. To re-whip SMBC/IMBC/FBC, I use the same beater blade.

I brought it to room temp then used the paddle to rewhip and it came perfect Thanks!