Ok, so this morning I got up, and started making an IMBC. I use the WBH recipe, and have made it successfully several time. But, I think I let the syrup get too hot, b/c the meringue looked a little like scrambled eggs. So, I decided to start over since I hadn't added the butter yet, anyway. This time, I was a little scared to do the IMBC, so I thought that I would try a SMBC. It started out ok, but as I was whipping my meringues to cool them, at some point the meringue got a little gritty, like the sugar started to recrystallize (unlike when I first started whipping it). Other than that, I thought that the texture was otherwise good, so I added the butter. But the icing doesn't have much body...kind of like whipped cream. Tastes great and I don't think it is too warm (~24 degrees C), but it is very soft. Can I still use it to fill a cake. I don't want to start over, but I don't want my cake layers slipping everywhere. Advice???
It's hard to say with any certainty since I can't see your icing, but I always use SMBC and it is very soft by nature. I never have problems with it unless it is really warm and then I just pop it in the fridge for a few minutes. You can also make your dam then put the layer in the fridge for a while until it firms up then finish the cake. Hope this is some help!
Amber
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