Air Bubble In Imbc

Decorating By dolcesunshine20 Updated 22 Sep 2006 , 4:03am by AMW

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dolcesunshine20 Posted 21 Sep 2006 , 6:23pm
post #1 of 9

I'm not a huge IMBC fan, but I feel that I really need to use it to make my cakes more like the professionals. icon_biggrin.gif For those of you who are regular IMBC users, what do you do about the huge amount of air bubbles you get due to how long you have to mix the stuff??

8 replies
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jlmaison Posted 21 Sep 2006 , 6:25pm
post #2 of 9

What is IMBC?

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dolcesunshine20 Posted 21 Sep 2006 , 6:29pm
post #3 of 9

Whoops, sorry! IMBC = Italian meringue buttercream

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doescakestoo Posted 21 Sep 2006 , 6:31pm
post #4 of 9

The couple of times that I used it I smoothed the icing with a spatula while still the bowl. That help keep the bubbles down to a minimum.

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dolcesunshine20 Posted 21 Sep 2006 , 7:25pm
post #5 of 9

Great! Thanks, I'll try that.

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MYCHEFTX Posted 21 Sep 2006 , 8:15pm
post #6 of 9

THE TRICK IS TO PUT IT OVER A WATER BATH FOR JUST A FEW SECONDS TO ALLOW THE BUTTER TO MELT SLIGHTLY THEN WHISK WITH A WISK UNTIL SMOOTH. LARGE BATCHES CAN BE REMIXED WITH THE MIXER.( TABLE TO MIXER OR HAND MIXER)

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MrsMissey Posted 21 Sep 2006 , 8:17pm
post #7 of 9
Quote:
Originally Posted by jlmaison

What is IMBC?




Here is a link to the list of acronyms that are frequently used here at Cakecentral:

http://www.cakecentral.com/cake-decorating-ftopict-2926.html

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tonenia Posted 21 Sep 2006 , 9:48pm
post #8 of 9

I have never made it but does it crust. If so a lady on the other forum suggested using a foam paint roller.

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AMW Posted 22 Sep 2006 , 4:03am
post #9 of 9

IMBC does not crust. One way to smooth out bubbles is to leave it in the mixer on the lowest setting for a good 10-20 minutes...smooth as glass. You do have to watch because if you over beat the egg whites (they should be stiff and shiny not dry) you will have airbubble problems that are hard to go away.

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