Help Soupy Imbc

Decorating By sallygub Updated 21 Jun 2012 , 12:08am by costumeczar

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sallygub Posted 19 Jun 2012 , 10:18pm
post #1 of 4

ive made Italian meringue buttercream befor and it was great, however this time i thought i would try white chocolate IMBC everything was fine untill i put the white chocolate in then it just went soupy so i put it in fridge and re whipped but it just will not thicken up any help would be great

3 replies
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hieperdepiep Posted 20 Jun 2012 , 7:14am
post #2 of 4

The IMBC is a mixture of water end fat, wich normally wouldn't mix together, but under the right circumstances; temperature, amounts and beating it does. It only can handle a little twist or it will break again.
Maybe your chocolate was too warm, so it melted the IMBC, and after cooling the chocolate was too cold to get to the right consistency. Or it would have come together with longer beating. Maybe..

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sallygub Posted 20 Jun 2012 , 10:40am
post #3 of 4

after having the white choc IMBC in fridge for 6 hours i piped 6 swirls onto a board to see if they would keep there shape overnight, yes they have kept there shape and taste fab just like a magnam ice cream still extreamly soft like soft whipped cream is this still SAFE to eat ?

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costumeczar Posted 21 Jun 2012 , 12:08am
post #4 of 4

It's fine to eat, just keep it refrigerated until you need to put it out or it sounds like it will soften up again.

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