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Because the last time I made it it was almost as soft as a whip-cream icing and I just wanted it to be a little firmer. I love the taste so it dose not matter if its not sweeter
Ok, there is a simple solution for that! I don't recommend that you add any confectioner's sugar to your IMBC.
The firmness of IMBC can be controlled by the temperature. If it was too soft, it was likely too warm. You can put it in the refrigerator for 10 minutes, then whip it and see if that helps, repeat until you like the consistency.
When you are preparing the IMBC be sure you whip the meringue until completely room temperature before you add you butter. Usually about 15 minutes.
Also, are you using a reputable recipe? you want to be sure you have enough butter in there, I recommend this recipe: http://cakecentral.com/b/recipe/cakeloves-italian-meringue-buttercream
You can take the sugar to 355 degrees Fahrenheit and it will make it a little stiffer, but it could be that your butter was too soft when you added it.
I do a hybrid of the confectioner's sugar buttercream and IMBC occasionally and it works fine.
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Original message sent by costumeczar
You can take the sugar to 355 degrees Fahrenheit and it will make it a little stiffer, but it could be that your butter was too soft when you added it.
I do a hybrid of the confectioner's sugar buttercream and IMBC occasionally and it works fine.
Not 355...im sure she means 255 :). That was a typo lol
. That was a typo lolQuote by @%username% on %date%
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