I made IMBC for the very first time today and it didn't turn out. Can someone please tell me what I can do to make it work. For starters I used a box mix of 100% egg whites because I didn't feel like wasting a bunch of yolks and thought this would be easier. They whipped up like they normally would have. I made the sugar syrup and that came out fine. Here is where my problem started. I SLOWLY poured in the sugar syrup but it mostly stuck to the side of the bowl and what did make it into the mix was chunky. But I pressed on since I hadn't made this before and don't know how its supposed to go. After the bowl cooled down, which took over 10 minutes, I added in chuncks of room temp butter. This mix never attempted to "jump" out of the bowl like the recipe states it will but insted turned runny. I gave up after a bit, tasted it even though it was runny and threw it out. Ok it tasted good except for the chunks of sugar and the curdled egg that happened. I assume the reason for slowly pouring it in was to slowly cook the egg and avoid the sugar clumps. Its the same principle when you make home made pudding, and I've done this successfully many times. So can anyone please help? 
I'm not sure, it kind of sounds like the sugar and water was cooked for too long?? When I made mine for the first time a couple of weeks ago, I also used powdered egg whites and used slightly chilled butter instead of room temp. butter. This will give you a bump though to see what someone else thinks.
Sorry I could be more help, ~Denise
I have only made it once and usualy don't fair so well with more complicated recipes so I was a little hesitant but always liked the shinyness of the icing on cakes I've seen on here and the first and only time I made it I didn't have any trouble!! Of course I did make sure and use a candy thermometer...did you use one??? I think the temp. of the sugar and water is critical....also maybe your mixer was on too high of a setting if it was throwing the sugar toward the sides of the bowl.....I literally used a tablespoon and drizzled the sugar mix into the bowl one spoonfull at a time it took be several minutes to get it all in there.......but the icing turned out beautifully! I did use regular egg whites though....I haven't tried the ones that are prepackaged all whites.........although I have heard people having problems with those in certain types of icings! Maybe that was the problem.
The problem was definetly overcooking the sugar. For this formula, you MUST use a thermometer - 240 degrees is perfect. You pour down the side of the bowl while beating the eggs, carefully, because (take it from my experience) 240 degrees is HOT and BURNS!!! At first the whites will climb right up to the top (maybe over) of the bowl. Allow to beat a bit to cool slightly and SLOWLY add butter. Again, at first, it will seem ruined, soft and runny, but continue on and it will suddenly turn thick and smooth. Now, if it doesn't thicken it means the butter is too soft. So, put in some small chunks of COLD butter. If it is too thick, warm the bowl a bit (I use a torch). Good luck! Do try again because it is worth the patience!
a tip i read on here that worked for me last time ( i hate that thermometer) when the sugar/water starts to boil set the timer for 7 minutes. when it hits 5 minutes then start the eggs. then pour it.. that worked very well for me. Actually the first tiem I made it I had chunks too, but this time I didnt... And maybe make sure the eggs are stiff. I get nervous about overbeating but I havent had a problem. I have a regular IMBC and a mocha IMBC in my pics now
Sorry I could be more help, ~Denise
Duh on me!! 
That was suppose to say "Sorry I couldn't be more help." 
I really need to start proof reading!!! 
Setting the timer for 7 minutes is what I did do, right when it started to boil. Guess I'll give it another try, nothing is perfect the first time ya try it anyways. I would really like to be able to add this as an icing that I offer so I want to get this baby down! Thanks for the tips! 
not to hijack, but I wonder how to get people to choose IMBC... do u just describe it? compare the two?
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