I love IMBC, but it seems all the recipes are for small quantities. It would really save me a lot of time if I didn't have to make 3 or 4 batches for a 4 tier cake.
I have a 6qt KA and am experimenting with getting the BIGGEST batch of IMBC that I can at one time.
So far I think I can use the equivalent of 11 egg whites (I used cartoned ones) and about 10-11 sticks of butter.
Anyone else gone to the max with their IMBC recipe?
Well, I can shove a batch of SMBC into my 6kt KA which uses the following amounts of ingredients:
12 sticks butter
4.5 ish cups sugar
Now, I do have to use the splash shield, and cover up the pour area with a damp paper towel, or it will start to creep out at the latest stage of mixing right before the butter goes in. So, it's almost too much, but it works!
I can get 3 batches of my SMBC in my 6q mixer, that's 3lbs butter, 1.2 lbs egg whites, 1.4lbs sugar.
Thanks for responding, ladies! I don't get notices like used to!
I know it can get sloppy but I KNEW I could eventually get more volume per batch. What puzzles me is that you seem to be using WAY more whites than I seem to be able to. I use one and a half cartons (12 egg-whites) (with the corresponding cream of tar-tar) and I was over-flowing my mixer. Even when I added the butter, the sheer volume didn't go down. I don't even get to stiff...I try to stay at soft!
This was only enough to ice a 10 ince and 8 inch.
I know there will be discrepencies with cartoned egg whites and regular eggs.....but do regular eggs not produce the same volume?
I'm jealous because I can only do about 7 egg whites in my regular KA and it fills up with meringue! But when I add the butter and it sort of deflates it makes me wish I could do more at a time.