Italian Meringue Buttercream help!
Okay, so I had to throw out 3 batches of my IMB. I got the meringue portion of it perfect. I've made it before, but as soon as I place the butter it gets soupy! I wait until the meringue mix in cooled down. I even place a bowl of ice water to cool it. My butter is at room temperature. Some people I read, use the flat mixer attachment when mixing the butter in. Can that make a difference?
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Permalink Reply by Karen Marie on
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Use the whip and just whip only about 10-15 seconds after each butter addition...then after all the butter is in then whip till light and fluffy.....yes you were over beating it....should only take a few minutes once the butter is all added...remember add LARGE chunks of butter not tbsps......at least half a stick or 4 tbsp at a time. You just want to incorporate the butter not blend it in...
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Permalink Reply by Windy Jimenez on
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Will do. Thanks !
Karen Marie said:Use the whip and just whip only about 10-15 seconds after each butter addition...then after all the butter is in then whip till light and fluffy.....yes you were over beating it....should only take a few minutes once the butter is all added...remember add LARGE chunks of butter not tbsps......at least half a stick or 4 tbsp at a time.
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Use the whip and add the butter in big chunks and barely mix in after each....in fact you really dont have to mix in aftter each one just add butter in chunks till it is all incorporated then whip till fluffy...
Windy Jimenez said:Should I use the flat beater or the whip after I add the butter? I may have over whipped once I've added the butter. I thought it had to be mixed together so I kept mixing away!
Karen Marie said:Then you are adding the butter too soon..the meringue is too warm and you are beating the butter in between additions too much...I spent 2 months in school learning how and how not to do this icing.....I have made every mistake possible lol! Now mine comes out right every time. The butter will make it look soupy at first....for about 30 seconds.... then it will come together just after that...maybe you arent letting it whip past that "ugh" stage....
Windy Jimenez said:I've been told to add the butter cold and also room temperature soft. I've tried both ways and still get soup. But everyone positive comments make me want to try again. I loved the taste, just not the consisteny of my prior failures. I remember someone telling me " they are never failures, just ways of learning no to do them the same." Well, I've tried different ways to no wonderful looking and tasting IMBC....maybe one more try, but not today. I don't have enough eggs! LOL
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Permalink Reply by anneszy on
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Karen Marie
You are soooo right about adding ALL of the butter! This was my second attempt at IMBC and it was still not stiff enough but it was because I didn't want to use so much butter. After I added all of it (my recipe called for 6 sticks!) it firmed up perfectly!Thanks
Karen Marie said:
Well Wendy you didnt have to throw it out..yes put it in the fridge to chill but not too hard...the other thing is that I leave my butter out overnight to get nice and soft... the thing that really makes it soupy is adding too little and beating too much in between dollops of butter.... I add at least a half stick (1/4 cup) at a time and whip only 10-15 seconds in between additions...then when I get all the butter in I whip on high speed. If the butter is too cold when you add it you will get lumps and will have to whip too long...the meringue will heat up from the whipping and make it soupy again.....
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Can someone let me know what a flatbeater is please thank you.
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