Hi, I almost always use IMBC, or SMBC, and I just got a new KA 6qt mixer, which I love so far! The first time I made IMBC in it though, I had some issues. First, when I added the butter, it turned into a cottage cheese like consistency. I wasn't too worried, as it sometimes does this but then smooths out after some mixing. I mixed it at a med-low speed with the paddle as I usually do, but it never smoothed out. (And I beat it quite a while.) I turned the mixer up to high and it smoothed out, but it was full of air bubbles!
Any idea why this happenned? I only had a 4 1/2 qt KA mixer before, and never have had these problems. I wonder if the batch of IMBC I was making was too small for the mixer. (I was using Kay's Buttercream recipe from WBH...1 cup egg whites, 2 1/4 cup sugar, 6 sticks butter)
Does anyone have an IMBC recipe that they use with a 6qt mixer that they wouldn't mind sharing?
Thanks!
I use the IMBC recipe out of the CIA book with my 6 qt, but I never use the paddle, always the wire whip and I never get air bubbles. The recipe is as follows:
1lb sugar
4 oz water
8 oz egg whites
2 lb butter
1 tbsp vanilla
Combine 12 oz of the sugar with the water and take to 240F.
Whip the whites with the remaining 4 oz sugar once the sugar mixture hits 230F.
Add the butter when the meringue has cooled to room temp, and then the vanilla. It will look curdled at first, but then it should come together just fine.
I have never had a problem with air bubbles.
Best of luck!
Did you use the whisk and then change to the paddle? 
I did use the whisk to whip up the egg whites, and then changed to the paddle. I've always done it this way, of course that doesn't mean I've been doing it the right way! I thought the paddle is better than the whisk because you won't have air bubbles then. What do I know???
Do you think that was the problem though? I've never had this issue before. I'll try just using the whisk. And maybe I should just try making 1 1/2 my recipe.
Thanks!
I have a 7 quart Kenwood and use it all of the time for a single recipe of IMBC. I don't have any problems with it beating peoperly. I too use the whisk for the egg whites and beating in the sugar syrup, then I change to the paddle when I add the butter. If you have made this icing in the past I don't know why that happened. Usually it is because the sugar syrup was poured in too quickly, or the butter was too soft when added.
I use IMBC (similar to Martha's recipe)...but I use the whisk the whole way through. I find people's biggest mistakes are over-whipping the egg whites beforehand (causing them to be "dry" and cooked bits of whites appear in the finished icing!), using butter that is still too cold and not mixing it in completely. The icing should be like soft, fluffy whipped cream in the end. I literally whisk the last of the butter in and STILL let the mixer go on the lowest speed for 3-4 minutes. Then, I stop it for 30 minutes or so, give it another whisk for 2 minutes or so (this gets rid of nearly all the air bubbles)...and then use it right away. You;ll think it is very soft, but it crumbs & coats a cold cake like magic:
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