I LOVE IMBC . Most of my friends and family love it too, but they say it could be just "a tad" sweeter. Here's the recipe I use from Warren Brown:
5 egg whites
1 1/4 cup sugar
1 lb butter
2 tbs vanilla
Do you think there is a way to sneak a little extra sugar in there? I'm not sure if I should add it to the syrup or while the whites are whipping. If I add it to the syrup, does it need more water? I'm talking maybe an extra 1/4 to 1/2 cup here. Hopefully that won't skew the recipe too much.
add some white chocolate melted, about 3-4 ounces. you can always add some powdered sugar after you have completely prepared it too.
I've been looking into the same thing lately, only for SMBC. Love the silky texture but family wanted it sweeter. I experimented by adding more sugar to recipes and had some success and some utter failures, but never really came up with anything just like I wanted it. I stumbled across a cupcake blog the other day, but unfortunately computer was turned off before I bookmarked it. I recall she used a recipe calling for 4 large egg whites, 1 1/4 c sugar and 2 sticks of butter. She said the minimum egg/butter ratio was 2 oz butter per egg white. I tried the recipe and it was really close to what I was looking for. the butter to sugar ratio in that recipe is the highest I've found. Don't know if it will work with IMBC, but may be worth a try. I've tried adding ps to SMBC and family liked it, I just felt it lost its great texture. Anywho, please post if you find a great recipe. My waistline can't afford for me to experiment much more.
I was wondering about the powdered sugar but then the "crunch" factor kicks in. I have heard about the white chocolate but I'm not a fan of that.
I was hoping I could just sneak some granulated sugar in there somehow. I may try Shirley's recipe, as there is less butter.
Thanks for the suggestions!