Hey everyone!

So I fixed up the IMBC - very carefully - this past Saturday, and then I made it chocolate, following Helen's directions. Man, that stuff is fabulous! It tastes like chocolate silk or something. Well, my dilemma is this... I spread it out over my cake, and though it went on fine, it started kind of moving together - not sure I can explain this - it wasn't clumping, as it was nice and smooth, but as I would be spreading the icing, some of the icing already on the cake would just move along with my spatula, almost like the cake was slippery or something. Is that normal? I stuck it in the freezer for about 10 minutes, then continued icing, and it was much better. The icing had set up great.

Also, when I went to pipe some of it, the large tips did fine, but the smaller ones wouldn't come out right. The icing would seperate some as I would attempt to pipe things. The cake ended up being beautiful, and tasted wonderful (and I just used the Pirouette cookies around the outside), but I'm just wondering if I did something wrong. Also, how long does the icing keep in the fridge? Is it ok to pipe it?

I know that there have been plenty of questions on this before, but it tasted so wonderful and light, and I'd really like to use it again.

Thanks so much!!!

I would love to have your recipe for the chocolate IMBC.

I make the regular all the time, and I get lots of compliments. I've used it on one cake, and I know what you mean about it sliding. I had the same problem. I've used it on cupcakes a few times, where I just use a large star tip and swirl the tops, and it's worked great!!! So, I'm not sure if it is the consistency or what! I would love for an "expert" to give us some tips. Your idea of putting in fridge to firm icing was a good one, I'll have to try that next time.

i had the same problem. it just seem to slide off the sides when i applied with the spatula. I didnt think of sticking it in the freezer. i'll try that next time! I would love to hear your choc IMBC recipe!

I know what BC stands for (ButterCream), but what does the IM stand for? And thank you in advance for any help.

It is Italian Meringue ButterCream. It is a lighter icing that isn't as sweet as regular buttercream. It has a great flavor, and when using decorator's bags with tips, it holds shape exceptionally well. However, sometimes like has been said before when smoothing with a spatula it tends to slide. This icing needs to be kept refrigerated, but needs to be taken out a few hours before serving. When the icing is really cold, it tastes more like butter than icing.

I use Martha Stewart's recipe for IMBC. I love it!!!

Hope this helps. Here is a picture of cupcakes I made for Valentine's day with IMBC. The icing has a shiny finish, which I love!

Those cupcakes are beautiful!

I'd love to have the chocolate version of IMBC also. I tried the Martha recipe last night, it's fabulous!!

This recipe is alot like the WBH house BC as well.The chocolate recipe is excellent too.

I'm glad that you all confirmed my "sliding" icing dilemma. I was wondering if I was doing something wrong!

I can't remember the amount of chocolate to add off the top of my head, but I wrote it down from one of Helen's (Antonia74) posts. Once you've made your IMBC, add in 3 oz. (I used Baker's semi-sweet) of warm melted chocolate, and a small amount of sifted cocoa (but I can't remember the amount right off). I have the recipe at home and can post it later, but if anyone else could help....

Try about an ounce of cooled melted chocolate for every egg white (or ounce of egg whites, same thing).

I googled to see what I could find-
http://www.greatknives.com/Pastryfolder/italian_buttercream.htm

it says 10 oz of chocolate

Thanks! I think I'll start w/ 4 oz. cooled chocolate, and see how it tastes, then proceed from there. I hope DH appreciates all the work I'm doing for his birthday.

in case anyone has problems with the Italian Meringue Buttercream recipe, I found this forum response, and thought it might be useful.

http://www.baking911.com/asksarahbb/viewtopic.php?t=1074

and BTW, thank you LaylasMommy for answering my question. Everyone is so helpful here.

I absolutely LOVE the IMBC frosting. I was amazed that it tasted so much like whipped cream and had such a fresh shiny look to it. I have the "sliding" problem also. I found it works the best at room temperature. But after I crumb coat the cakes, I stick them in the refrigerator or freezer to "set up" for about 10-15 minutes. I think the cool crumb coat is what it has trouble adhering too. But it usually is not that big of a deal and I can eventually get it to stick. Besides, it tastes so great-it's worth it! Here is the cakes I made last night with IMBC. The cake is chocolate and the filling is "cookies n' cream" or IMBC with smashed Oreos. The sea life decorations were Color Flow. I made this for a girl at work who loves the tilted cakes and dolphins, so I gave it a try![/img]