IMBC TRANSFER
Has anyone used IMBC to do a BC transfer? If so, how does it hold up?
Marnee
Marnee
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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I've never tried it with IMBC but I don't see why it wouldn't work, it's buttercream. You would have to work a little faster when you take it out of the freezer because it tends to melt faster than shortening based buttercream. Once it's on the cake it would just melt into the cake.
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Permalink Reply by Marnee Kaufman on
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the transfer work beautiful........
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So happy to hear that. I'll give it a try the next time I use IMBC
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Permalink Reply by Diana on
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Okaaaay... I'm gonna sound stupid again, but what is IMBC??? I only know of frozen BC transfer? Non-crusting? If it's non-crusting, then is it buttercream made of purely butter and not Crisco? Sorry! Just trying to understand. I've never done a FBC tranfer, but would like to try and also would like to understand what IMBC is and what the differences are. Thanks! :-)
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Hello, IMBC is Italian Meringue Butter Cream. It is yummy and oh so not heavy.
Here is the recipe I use.
2 1/4 cup sugar
1/2 water
1 cup egg whites
1 and 1/2 lbs Butter
1 tsp pure vanilla extract
Boil sugar and water together until you get it to a soft ball stage 230º
In your stand mixer whip eggs whites until stiff. add your sugar while mixer on low-med.
Increase speed and let whip for 10 mins or so. It should look like marshmallo cream.
Remove beater attachment and put on the paddle. add your butter cubes little at a time. If you dont it will go everywhere. It beats for a long time depending on the weather, so be patient. Sometimes it will look like a curdled mess let the mixer keep working. When you see it become smooth add your flavoring. You can add fruit puree, jellies, etc.
The ratio for fruit is 1/4 per 2 cups of frosting. I just add it and know when to stop so be careful. This recipe will provide about 7 to 8 cups of yummy goodness. It is harder to work with so be careful you can make roses and such but melting point is higher because of the butter....it freezes well and re whips nicely.....once you master it you will never go back the other stuff.
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Diana, here is a link to a video of Warren Brown showing you how to make IMBC. I was a little scared of it at first but he does a nice job of breaking down the steps to make it not so scary.
http://www.cakeswebake.com/video/italian-meringue-buttercream
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Oh boy! I read half way through the recipe and instructions and I can see why it would be scary!!! But I will give it a go! I bet it tastes delish!!! Thank you, Marnee, for the recipe and instructions and thank you Kathy for the link! I'm gonna check it out!
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Kathy is right about the link. He is really straight forward, I watched it. I totally for got about the link.
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Don't be scared, Diana, just take all of Warren Brown's advice and it will go really smoothly. It tastes fantastic and the texture is sooooooooo smooth. If humidity was never a factor I would probably use IMBC all the time. Marnee, do you have any advice on using this icing in really humid weather? Also, do you do all your decorating with this icing as well?
Diane, IMBC is a non-crusting buttercream.
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Hmmm... well I have some time to practice. Even though it's non-crusting, does it smooth nicely when decorating? My mom and dad may be getting re-married (after 14 years of being divorced) and I want to make the best looking, most elegant wedding cake for them. One that tastes even better than buttercream made with shortening/crisco!
Kathy Kmonk said:Don't be scared, Diana, just take all of Warren Brown's advice and it will go really smoothly. It tastes fantastic and the texture is sooooooooo smooth. If humidity was never a factor I would probably use IMBC all the time. Marnee, do you have any advice on using this icing in really humid weather? Also, do you do all your decorating with this icing as well?
Diane, IMBC is a non-crusting buttercream.
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It smooths really well. I actually run my spatula or scraper (which ever I decide to use) under warm water and then wipe it off really well. The spatula stays warm and really smooths the icing nicely. If you have a gas stove you can run it through the flame just make sure there is no soot on your spatula before you use it on the cake. For flavor it can't be beat IMO. I love it.
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Marnee Kaufman said:Marnee Kaufman said:
Don't add it to the entire batch if you plan on using other colors, your colors wont be a deep.Marnee Kaufman said:
Also Wilton makes a product that helps turn the icing a bit whiter. I call it white out of IMBC. It helps the color if you want a whiter finish. I sometimes us it. Most of the time no one cares if the cake it bright white.Hello,
I live in Northern Cali so I don't deal with humid weather. I have made IMBC with using 1and 1/4 butter (5sticks) and 1/4 crisco. It is a little more stable. feels a little heavier but still much better than AMBC. Regarding decorating, I use IMBC for all my decorations, still trying to do string work does not work really well. Working on adding piping gel and just trying to figure it out. When I do roses and such I do them on parchment squares then freeze them it is a easy to take them off put on cake. I guess I cheat but it works beautiful. IMBC is wonderful to basket weave with just make sure you keep cool. You might have to put bag in fridge for a few minutes if it gets to soft. Only use a small amount at a time in the bags. That way you are not over warming it. The cake I did with the fresh flowers is IMBC as most of my cakes. I think I stopped using the other stuff a few months ago.
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