Originally Posted by scp1127
My recipes are 238 to 245, so they are right. What butter do you use? I only use Land O Lakes, so if it is another brand, hopefully someone will chime in.
While we are on the subject of IMBC I have a question. I hope I am replying correctly, still getting use to posting.
I am able to make a beautiful batch of IMBC. I have a KitchenAid pro 6 and use LOL butter. I am having a problem remixing the IMBC after it has chilled in the fridge (usually overnight). It separates. I have tried letting it sit out to room temp, taking the chill off in the microwave for 30 seconds at a time at 30%, using the paddle or a fork and it separates every time, looking like glumps of butter swimming through syrupy water. I would love to be able to make IMBC before making cakes and letting the kitchen cool down.
Any insight would be greatly appreciated.