Strawberry IMBC

Buttercream is wonderfully versatile, and many kinds of flavorings can be added. This recipe is for strawberry IMBC, but strawberries can be omitted or replaced.

INGREDIENTS

6 ¼ ounces egg whites
7 ounces sugar
¼ cup water
Pinch of salt

1 pound of unsalted fine quality butter, room temperature
1 ½ cups fresh strawberries, pureed

DIRECTIONS

In a medium saucepan, bring the water and sugar to a soft boil of 245° F. While your sugar is cooking, in a separate mixing bowl, lightly whisk egg whites and salt until soft peaks form (a stand mixer is ideal, but a hand mixer will work).

Once sugar syrup has reached temperature, crank mixer up on high and slowly pour the sugar syrup into eggs. Allow meringue to come to stiff peaks, and make sure bowl is cool to touch. This may take 10 minutes or more.

Meringue must be stiff enough to stay put when scooped to the side of the bowl. If it is at all runny, keep mixing. Change to a paddle attachment and add butter. (If your butter is firm enough to pick up between your fingers, it is too hard. Leave it out to soften overnight for best results.) Mix on the lowest setting. It will look curdled and soupy. Do not mix on high. This step can take up to 15 minutes.

When your buttercream is fluffy, light and smooth, it is done. Add pureed strawberries. Your frosting may appear curdled or lumpy at first, but keep mixing until smooth again, approximately 7 minutes.

 


Comments

daxmommy Says... 5 Mar 2013 , 11:31am

I am going to try this out! Sounds DELICIOUS!!!!!

FromScratchSF Says... 5 Mar 2013 , 2:28pm

Er, correction: When sugar is COOKING. Not "cooling". Sorry!

wndipoo Says... 5 Mar 2013 , 2:34pm

Sounds so yummy! Going to try this one soon!

CiNoRi Says... 5 Mar 2013 , 3:46pm

Does this need refrigeration for say a fondant covered cake?

Jackie Says... 5 Mar 2013 , 4:55pm

This frosting does not require refrigeration. You can leave at room temp for several days. The only thing you need to worry about is the frosting drying out, but will be safe to eat.

ChrystysCreations Says... 5 Mar 2013 , 6:49pm

Jackie, you say this frosting can be left our of refrigerator for several days, but it contains butter. Doesn't it go bad if I is not refrigerated?

sabeetha shyam Says... 5 Mar 2013 , 11:02pm

Jackie,since the strawberries are fresh and pureed,what is the shelf life if the cake is kept out .

AmeliesKItchen Says... 6 Mar 2013 , 5:01am

This sounds so delicious can't wait to try it, yum!

Littleladybird Says... 6 Mar 2013 , 2:57pm

Sounds amazing, definitely going to try this one!!!

Gander Says... 29 Apr 2013 , 5:40pm

Except for very warm climates (say August), butter is perfectly safe left on the counter.

mbranko24 Says... 12 Sep 2013 , 11:00am

I've been wanting to try this. Question- how does the taste compare to SMBC?

warrenpetree Says... 12 Sep 2013 , 11:22am

It sounds great, but not today thank you, I just had to put my pet dog down. Sorry, WJP

amyswtcks Says... 12 Sep 2013 , 12:00pm

I've had the hardest time with meringue buttercreams and this recipe gives me hope! Several steps are done differently than the recipes I've used, so now I have to try it out and see if this works for me. Thanks!

bevlamont Says... 12 Sep 2013 , 12:03pm

Can this prepared buttercream be frozen to use at a later date?

nadushka Says... 13 Sep 2013 , 9:05am

I would like to know as well, can this be frozen and then re-whipped? Or can I freeze the cake with the IMBC? And how long will it keep in refrigirator? Thank you!

mollineau Says... 13 Sep 2013 , 3:09pm

Is this Italian buttercream good for the Caribbean weather it lighter than regular buttercream and less stiff?

-TheCakeChic- Says... 15 Sep 2013 , 9:30pm

IMBC is all I use. You can freeze it for later use. It will keep in the fridge for a week. I usually let it sit out for 30min to an hour or so before I start to re-whip it. When you start to re-whip it when it's cold, it will look like it is curdling. Don't give up, just leave it in the mixer on high and it will come back together. Also, sometimes after you add the butter to the meringue it will look like you have ruined it. (this mainly happens if you add the butter to the meringue before it was properly cooled.) It might look like soup. Don't throw it out! Put the mixing bowl, attachment and all in the fridge for 30 min and then put it back on the mixer and see if it comes together. If not, put it back in the fridge for a little longer. IMBC is sometimes hard to get the hang of, but so worth it when you figure it out.

Kakeesha Says... 16 Sep 2013 , 4:47pm

How many egg whites would 61/4 ounces be please

FromScratchSF Says... 16 Sep 2013 , 8:46pm

Hello! Thanks for being interested in my recipe!

- SMBC and IMBC taste exactly the same to me, and I also think they have the exact same texture. But others may disagree.

- The base recipe freezes wonderfully! Just wait to flavor it until after you defrost it - and by the way make sure it comes completely to room temperature, or at least 70 degrees F before trying to whip it. You can speed the process by cutting the cold buttercream into little pieces and leaving it on a sheet tray to soften quicker.

- This is considered a shelf-stable buttercream and is safe to leave unrefrigerated, however I think it starts to go stale-tasting after about 3 days. If you want to make this commercially or for sale please check with your local health department to see if they classify it as shelf stable.

- Adding fresh fruit to anything is tricky because the buttercream isn't going to go "bad" but your fruit can. You need to use your best judgment based on the condition of the fruit that you have and how long you need it to last. Pulp and seeds can create little pockets of a warm, moist environment for mold and bacteria to grow, but you can prevent that by using just the juice. So if you need to make sure this has longevity or are just concerned about it, strain your strawberry puree and use just the juice. Also, adding a pinch of cream of tartar or a dash of lemon juice to the puree will help preserve and retain the nice bright color of the juice.

- Egg sizes are all different, but a large egg white is considered about 1 ounce, so 6 egg whites should be about 6.25 oz.

- This buttercream is very temperature sensitive and does not do well in hot environments. Butter has a very low melting point so if you live somewhere with high temperatures, you will need to make sure you have proper refrigeration and air conditioning.

I think that was all the questions!

sweettooth7 Says... 19 Nov 2014 , 10:04pm

Can anyone help me adjust this recipe?? I only have 3 sticks of butter,which is less than a pound of butter.


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