Ok, I FINALLY found a bc that I love the taste of but I'm having so many problems making and storing it.

I've been using the Elisa Strauss IMBC recipe and the five times I've made it now, it's always to liquidy(?). So then I have to put in the fridge for awhile so that I could continue whipping it. Once it's in the fridge though it's horrible at room temp and just melts.

Sooooo....is there anyway I could get this recipe to work OR is there a similar bc recipe that tastes as good as SMBC??

TIA!

Well, I make SMBC all the time. Is your butter too soft when you start the process? Are whipping the egg white and sugar mixture enough before you add the butter in?

I thought I was. I whip the egg whites and sugar mixture way over 10 min as I find it takes a long time for my bowl to become room temp. I tried putting it in a bowl of ice water as someone had suggested but it still didn't help.

The butter should be still cool but softened. Not to the point that you couldn't pick it up without squishing it. I think I probabl let my mixture beat well past 10 mins. It just depends on what it looks like. You still want it to be shiny, not dry.

Hi,

I have had good luck with the Martha Stewart SMBC recipe. It is on her website. I have frozen it and thawed it and it works great and everyone loves it. hth.

They two have different cooking methods. What method are you using? IMBC you add the hot sugar syrup to the whites while beating. SMBC you cook the whites with the sugar.

I also use Martha's recipe and it tastes almost like ice cream! It has done well by me!

Ok, so if I make it correctly, I should be able to refrigerate the cake with fondant accents and when I take it out it shouldn't start melting when it comes to room temp?

I'll definitely try the MS recipe.

Thanks all for your tips!

I use only SMBC for all my cakes and under fondant also. Cakes will sweat only if it is humid.