It is 9:30pm and I am making IMBC twice today.
I have made IMBC before but I have no idea why today's IMBC starts soupy as soon as I add first 1TBS of butter. I put the bowl in the refrigerator for 5 minutes or so but it is still soupy even I am beating it like crazy.
What did I wrong?
The room temperature was 82F . Is this a reason why?
Thanks.
82 degrees F is hot. Butter is pretty sensitive to temperature. That's probably your devil right there. 65 is right about normal room temp. At 85, stick butter is closer to liquid than not.
82 degrees F is hot. Butter is pretty sensitive to temperature. That's probably your devil right there. 65 is right about normal room temp. At 85, stick butter is closer to liquid than not.
Hello matthewkyrankelly,
the butter was about 68 to 70F and the room temp in the kitchen was 82F.
After I took out the bowl from the refrigerator, It looks still soupy but I started adding all of the butter a little by little and eventually, it turns out
good.
I don't know but does the meringue is supposed to be melt when you add first 1TBS of butter? it was really broke down. Is it normal?
but if you keep adding the butter, is it going to be back to nice creamy IMBC?
Thanks
Hello matthewkyrankelly,
the butter was about 68 to 70F and the room temp in the kitchen was 82F.
After I took out the bowl from the refrigerator, It looks still soupy but I started adding all of the butter a little by little and eventually, it turns out
good.
I don't know but does the meringue is supposed to be melt when you add first 1TBS of butter? it was really broke down. Is it normal?
but if you keep adding the butter, is it going to be back to nice creamy IMBC?
Thanks
Yes, that is EXACTLY what happens. It would be better if your room was a little cooler, around 70 or so, but IMBC looks awful--curdled and so forth--until it's been whipped for a good long time and ALL the butter has been added.
Yep, I make SMBC. It looks curdled, and then after a few minutes, it should come together into a silky smooth mixture. When it's warm, I mean, in between a/c cycles, I put a bag of frozen veggies around the bottom of my mixing bowl when I add the butter. Helps out a lot! And, I make sure the butter I am adding in, is fairly firm. Not room temp, but in between fridge temp and room temp. If that makes sense.
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