You use the paddle for rewhipping. If you have frozen or chilled it and brought it back to room temp, if you use the whisk to rewhip it it breaks it down and it splits. It becomes really watery.
Not sure if she is talking about smbc, but that's not true for imbc. I've been making it for 25 years. I've never seen imbc separate and get watery.
I use paddle with mine so I don't add bubbles, but whisk will work fine too.
the MOST important thing is to have your IMBC room room temperature... not cold at all!! If you start whipping cold it could separate and look watery. If separation happens you just need to warm up your buttercream applying damp hot towels on the outside of the bowl or submerge the bowl in warm water being careful not to let water inside the bowl, once it's a little warmed up (you could even see a very slight melting on the inside wall), continue beating and IMBC will come back nicely.
I make both IMBC and SMBC and I tend to use the wisk when I'm making the buttercream but when I want to rewhip....or getting ready to ice my cakes...I have a tendancy to use my paddle. For me it just gets it really kind of smooth and ribbon like and keeps down my air bubbles but I have used the wisk before. Either one will work
Thanks!Quote by @%username% on %date%
%body%