I followed the directions exactly but it will not get fluffy. how long do I have to beat it at the end before it gets fluffy?

It shouldn't take very long. I had this problem once and I switched it over to my bosch and it whipped up in no time, however, the other time this happened it never got fluffy. Sorry i can't help, sometimes it's just picky I guess.

what is a bosch?

If you are referring to IMBC - italian meringue buttercream, then I need to join the club. The last four times I've made it, it never fluffed up. I've made it 50 or more times with no problems and the last four times, I've had nothing but trouble. Does anyone know what the problem could be?

I am going to head to the store and get more butter and try it again. i will let you know if it fluffs up or if it stays liquid. let me tell you how i did this so you can tell me if i made a mistake

1/2c water and 2 1/4c sugar in saucepan. bring to a boil. boil for 7 min.

12 large egg whites whipped on hi for 2 mins

with mixer on hi slowly beat sugar syrup into eggs pouring the syrup to the side of bowl.

continue to beat till bowl is cool to the touch.

slowly add 1 1/2lbs, or 6 sticks, or 3c of butter

beat at low when buttercream begins to jump out of the bowl

add 1tsp vanilla ex

beat until light and fluffy.

everything went right till the end. it did not get light and fluffy.

It did not work!!!! what am i doing wrong??? I wanted to make this icing so bad and I have gone through a tub of butter and 2 doz eggs already and still no icing!!! someone please help me

If it looks like scrambled eggs (yuck!) try placing the mixing bowl in a larger bowl of hot water. Stir the buttercream until it starts to melt slightly, then whip it again. It should come together...if not, warm it up again and beat it again. It should whip up nice and fluffy. I had the same problem with this icing when I first started making it, but now it comes out perfectly every time. Resist the urge to keep beating it if it dosen't come together at first - you'll end up with wall paper paste!

no it dosent do that, it stays like water. i think i am heating the surgar to hot. i will try again.

I noticed you said beat eggs for two minutes. You shuold beat the eggs till there fluffy before drizzling the syrup in. That could take about 4 or 5 mins

I'm not sure if this may help but I am currently going to school to become a pastry chef and one of my practical exams was to make IMBC. I thought no problem, when I made it I thought everything was fine and I whipped it for like 15 min and it was still soupy I finally had to ask how I could fix this or what went wrong and my teacher told me that the egg and syrup mix may have been too warm (altough you may not think it is) and it melted my butter, when I asked her how could I fix this she said there was no fix for this you would just have to make the batch all over again. There is a fix if the cream is too chinky but no fix if it is too soupy. Sorry if this sounds confusing but I'm just trying to pass along what I am learning at school.

Thanks

Jackie

You couldn't put it in the fridge? to let the butter get cold again?