First Imbc Cake I Need Some Answers............
Decorating By debster Updated 13 Jul 2009 , 12:23am by backermeister
First of all I've tried making it like 3 times, the first time it turned out fine the second and third time it was kinda runny. Followed same recipe, I'm using the one from CC that the person walks you through step by step. Why is it runny at times, I'm afraid when I try it tomorrow what if this happens? Is there a way to thicken it? Also how do you decorate on IMBC? I need to do a scroll pattern. What about adding a cloth ribbon? Thanks for any input and does anyone have a fail proof recipe they are willing to share? Thanks for ANY and ALL help. That stuff scares me to death.
Swiss Meringue you heat the egg whites and sugar first then whip them, Italian meringue you boil sugar and water and pour that into your whipped up egg whites. I have only made IMBC but I chose that as I read it is more stable than SMBC. It's always worked for me so I can't help with the runny problem, sorry. I did watch several tutorials on youtube before I attempted it and that definitely helped.
I always use ShirleyW 's recipe for IMBC. It is in the recipe section. If yours is too runny, try chilling it a little bit and whipping it again. IMBC can be decorated on and can also be used for borders. I still like to use BC for doing flowers so I'm not sure how it would work for those. Good Luck!
No you should DEFINITELY leave the whisk attachment on when you add the sugar... only switch to the paddle attachment when you begin adding the butter (but you can add a bit of the butter with the whisk first, and switch the paddle about halfway through--I do the entire thing with the whisk attachment and only use the paddle when re-beating IMBC that's been refrigerated).
I'm with Tara... I use the whisk attachment from start to finish now too and use the paddle to re-whip it. Less to clean up... LOL. I make SMBC, but the result is the same. I have used both and don't find one to be more stable than the other... they are the same thing in the end as far as I'm concerned.
Definitely use the whisk... it get's the air into your meringue and you need that to get the volume. How warm is your meringue when you add the butter? Are you heating your sugar syrup to the right temp? Have you ever tried letting it sit and cool down and then beating it again? Did you maybe get some yolk in your whites when separating your eggs?
You can decorate with IMBC just fine. Make sure it's not too warm or it's hard to work with. I like to have a couple bags working... if one gets soft you can grab the other one and let it cool down. Ribbon will need to be backed with something or the grease from the butter will come through. I usually just use fondant ribbon... no worries with the grease.
I like SMBC because you don't have to cook the sugar to 240 degrees. You can try the recipe I posted http://www.cakecentral.com/cake_recipe-5453-0-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html and read the thread I posted about making it here http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html . This is the thread Jamie was talking about. 
Ok I got soup here literally. So I put it in the refrige and it set up some, I beat it and it got semi fluffy so it's in the refrige AGAIN I pray this works I have to fill this wedding order TODAY. I whipped the egg whites no yolks. I brought the sugar and water to the soft ball stage, added it to the whites put in the butter and flavor and beat it and got soup. The merinque is real nice until I add the butter then it won't fluff back even after 15 min of beating so what am I doing wrong?
The meringue portion must be whipped until cool and it can take as long as 15 minutes. Touch the outside of the bowl to make sure it is cooling down.
If it's still soupy, whip it over a bowl filled with ice and water until it comes together.
Hope this helps. 
let it cool and whip it up again. It should come together for you. Your sugar syrup should also be 240 degrees... not 210. Soft ball stage is 235-240 degrees.
yes the whip attachment should be used for the whole process. you should also cook your sugar/water mixture to 248-250 degrees which should be measured with a candy thermometer. I use just whites carton egg whites for my imbc which is easier and safer for your customers.
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