This is probably too late to help. Sometimes you have to beat the IMBC for a while before it comes together. I made a batch yesterday that would not come together even after 10 min. in the KitchenAid. I put it in the frig for about 20 min. and rebeat it... it came out like it was supposed to. My problem was the kitchen was just TOO hot. I think my butter was too warm when I added it.
What color is the icing? Mine is a light yellow color. Is it suppose to be white?
My eggs would not peak. It took about 20 or so minutes. I notice it is not really sweet. Is that normal or can I add a little more sugar? I am suppose to use 10x sugar, right? The receipe calls for sugar it did not specify which type.
Thanks for the reply
jayla
NO! you are supposed to use granulated sugar! It will be light in color because the butter is light yellow.
Well, It taste a lot like whip cream. I guess I can use it as a filling. I was wondering why it wasn't very sweet. I guess I will have to try again.
I feel so dumb.
Thanks for the help. How long does it take to fix a batch and how many cups does it make?
jayla
Hey Jayla-
IMBC is NOT as sweet as the "American" powdered sugar buttercreams that may people use. The beautiful thing is that you can add whatever flavors you like to it and you have a lot of control over the taste of the final product. You'll find that IMBC recipes vary in sweetness--some contain more sugar than others. You can also try Swiss Meringue Buttercream, which has a similar texture to IMBC. IMBC can be a lot like whipped cream, depending on the egg white/butter ratio.
If your egg whites didn't peak,is there a chance that you got a little bit of egg yolk in them? Egg whites won't whip to proper volume of they come in contact with any fat. Also, you have to make sure your bowl has absolutely no fat residue on it. I always wipe out my bowl with a mixture of water and white vinegar before I whip.
Which IMBC recipe are you using?
Lisa
P.S. No feeling dumb!!!! We're all here to learn!!!!
Jayla,
Mine is usually a soft cream color due to the real butter. I also will add 10x sugar after the IMBC has fluffed up, according to how sweet I want it. Usually a couple T at a time.
Also, are you using fresh eggs? If you get a bit of yolk in them that'll keep the eggs from peaking. If you are using pasteurized egg whites from the store BE SURE that they are the ones for "meringues and baking." There is one type not meant to be used for beating the whites to a peak. (I learned that the hard way 
)
I use IMBC/SMBC exclusively. Love the flavor versatility.
There are no dumb questions. (except maybe "will you taste this milk? I think it went bad")
My egg whites are from the carton. It says on the carton great for baking and cooking. Maybe they are the wrong type. I am not sure which type. I guess I need to make another trip to Walmart. Could someone tell me the correct brand of egg whites to buy and from what store? Does Sam's Club have them in large quantity.
jayla
make sure they are JUST egg whites. If you bought an egg substitute like Eggbeaters that will not work.
make sure they are JUST egg whites. If you bought an egg substitute like Eggbeaters that will not work.
And be sure to check the pasteurized egg carton to make sure they'll ok for making meringue. I've used them in the past and although they don't peak as well (for me) I still got the fluffy IMBC at the end. I mainly just use regular eggs, separated, and get the hot sugar syrup up to 160F.
http://www.eggsafety.org/f_a_q.htm#9
Here is an excerpt from an egg safety site.
"If the eggs are to be used in a recipe with other food items, dilute the eggs with with liquid or other ingredients, such as milk, or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present."
HTH
Another option is to use powdered egg whites. They are found in the baking aisle of the grocery store. That's what I used when I tried a meringue buttercream.
Thanks for the tips ~ I was going to be trying this in the next few weeks. Can you add a bit of violet color to the IMBC to make it really white?
Does the IMBC need to be refrigerated? If so, how long can this icing stay at room temperature?
The egg whites are really tricky. I read that they need to be room temperature in order to peak. So is it safe to say that more people use the real eggs v/s the egg whites in carton.
jayla
Thanks for the tips ~ I was going to be trying this in the next few weeks. Can you add a bit of violet color to the IMBC to make it really white?
I had forgotten about that little trick. I tried it once and it did work. That or blue coloring.
Personally, I think the violet makes it look grey, but others have had success with it.
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