I have been using Whimsical Bakehouse's IMBC recipe substituting about 1/2 of the butter for shortening. Always had great results. Then I began reading so much here about Martha's IMBC so I decided to give it a whirl, again w/ 1/2 hi ratio substitute. Turned out awesome and I loved the taste more than WBH. THEN since Martha's recipe only yields 4.5 c. I decided to double the recipe, should still be good right? NOPE! It was a mess. I had a MILLION air bubbles and it was runny. I'm thinking this must have something to do with the hi ratio that I'm adding (increasing air?) NOTHING else was changed between the 3 different batches.
Has anyone else had any problems with a double batch of Martha's?? I really like using the hi ratio b/c it cuts down the buttery taste.
I sure would appreciate ideas or comments b/c I love the taste but DON'T want to have to make 2 batches for a cake!!
Thanks!!

I wouldn't think it is the hi-ratio, because I use hi-ratio for a regular crusting BC and don't get air bubbles. I started using a tip from here about making a huge batch of icing to where it covers your paddle because it doesn't allow air to get in. It works great.

But I don't make IMBC, so maybe it is the hi-ratio! Sorry, I'm not helping- but maybe this will bump you up so someone will help!

-Suz

No, I don't think it's the typical air bubble issues b/c I didn't beat it too fast or anything and it was very full in my bowl.
I'm just stumped, and it seemed to be just w/a double batch of Martha's!?
ANYONE else?