How do I sweeten IMBC? Can I just add more sugar to the water? I don't know what the ratio from sugar to water before it won't dissolve. Or does anyone else have any other suggestions? Thanks, Keli

I can't tell you how much more sugar you can add before you have a problem with this recipe. But it sounds to me that this just isn't the recipe for you, if you do not find it sweet enough. One of the main reasons that people use it is because it isn't as sweet.
You could try making a half batch and increasing the sugar added by, say about 1/8 to 1/4 cup and see what happens.
Hugs Squirrelly
Edited to state, yes, you probably should only add a wee bit to see, I wasn't thinking of the measurements correctly. So maybe experiment with up to a tablespoon. I think you are really going to have to make a few batches to see how much additional sugar you can get away with. Hugs Squirrelly

IMBC isn't supposed to be as sweet, so if you'd like it to be a *tiny* bit sweeter, I would add gradually by 1/2 tbsp.

I agree with Squirrelly except that I find it really difficult to make a half batch of IMBC. It's really intended to be a rich icing, not overly sweet. You can add melted and cooled chocolate to the finished IMBC which sweetens it a bit (and is SO yummy!)

Also note... IMBC is intended to be served at room temp ... if you serve it straight from the fridge, it will just taste like butter.

I'm sure there are others who could explain the science behind it better, but when food is cold, our tastebuds are not as easily able to perceive sweet flavours) Try it with some cola ... have one glass at basically room temp, and another with lots of ice .... the room temp pop tastes MUCH sweeter!