- Forum: How Do I?
What is the difference between what you posted? IMBC or CCIM? My recipe is simply the hot sugar syrup temp to 245, poured into beaten pasturized egg whites (little sugar added slowly for stability) - beat til cooled - 1.5/2lbs softened butter. Once it comes together, I add the flavoring, such as vanilla and about 8oz cream cheese.....Could you explain what other recipe or process she may be talking about? Just curious... Thank you!