So... I Just Made Imbc For The First Time

Decorating By beachcakes Updated 27 Oct 2005 , 2:51am by beachcakes

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 26 Oct 2005 , 2:07am
post #1 of 11

And I really like the taste & texture. And it really wasn't as hard as I thought it would be. Now, of course I did this without planning, b/c I'm still baking, so I won't be ready to use the IMBC until tomorrow. It's in the fridge. Will it harden up since it's mainly butter? Do I have to let it come to room temp before trying to use it? Will i have to rebeat it?

10 replies
Moviechick00 Cake Central Cake Decorator Profile
Moviechick00 Posted 26 Oct 2005 , 2:09am
post #2 of 11

Ok so Im about to ask a silly question but what is IMBC? TIA MC

JustJaimeLyn Cake Central Cake Decorator Profile
JustJaimeLyn Posted 26 Oct 2005 , 2:17am
post #3 of 11

IMBC is italian meringue buttercream.

I made a batch two days ago and it's still fine so yes it will keep nicely. Some people keep theirs in the fridge but I didn't have to. No it won't harden up at all.

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 26 Oct 2005 , 2:19am
post #4 of 11

Sorry icon_redface.gif Italian Meringue Buttercream. Basically it's made by pouring hot sugar syrup into beaten egg whites and adding butter. It's not as sweet as a crisco based icing.

bubblezmom Cake Central Cake Decorator Profile
bubblezmom Posted 26 Oct 2005 , 4:39am
post #5 of 11

just let it come back to room temp. gently whip if necessary.

blittle6 Cake Central Cake Decorator Profile
blittle6 Posted 26 Oct 2005 , 11:32am
post #6 of 11

It will harden up in the fridge. Just set it on the counter until it is room temp and then rewhip gently to avoid too many air bubbles

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 26 Oct 2005 , 2:03pm
post #7 of 11

thanks for your help!

Keliames Cake Central Cake Decorator Profile
Keliames Posted 26 Oct 2005 , 2:37pm
post #8 of 11

I read in another post that if you try to whip it before it has come all the way to room temp, it will break down. So give yourself enough time. Good luck. Keli

jekizer Cake Central Cake Decorator Profile
jekizer Posted 26 Oct 2005 , 2:40pm
post #9 of 11

This is going to be a stupid question, however here goes. The sugar called for in Sylvia Weinstock's Buttercream recipe, it is powdered or granulated?

blittle6 Cake Central Cake Decorator Profile
blittle6 Posted 26 Oct 2005 , 2:47pm
post #10 of 11

granulated icon_smile.gif

beachcakes Cake Central Cake Decorator Profile
beachcakes Posted 27 Oct 2005 , 2:51am
post #11 of 11

Update - kelliames was right. I took it out of the fridge, let it set 3 1/2 hrs on the counter b/c i had to go to a wake. Tried to rewhip and it totally broke down! icon_cry.gif My beautiful IMBC became a watery, clumpy mess!! I had to make the crisco version b/c I didn't have any more butter and nothing is open at 9:00 at night! I thought for certain it was at room temp - guess it's a little cold in my house?

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.