pastrygirls Posted 7 Jan 2013 , 5:19am
post #1 of

AI have a good recipe for imbc but have recently started having issues with it. When I ty to rewhip it the next day it separates and looks like scrambled eggs. It will eventually come back together but it takes awhile. It also seems to change consistency and gets very "buttery" looking. Not sure if anybody else has issues like this but was looking for some help. I don't have my exact recipe with me at the moment. I can add it tomorrow. Thanks in advance for the help

1 reply
KoryAK Posted 7 Jan 2013 , 8:37am
post #2 of

IMBC and SMBC are both very temperature sensitive.  Are you chilling it overnight?  If it's at room temp, you shouldn't have any problems rewhipping it.

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