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SMBC and IMBC users, I have a question please?!

post #1 of 9
5/19/10 at 4:36pm
Thread Starter 
Ok, so I want to try both of these frostings, but the recipes that I want to try for both, don't say if the butter needs to be cold or room temp. Does this matter, or how do you make yours??? Thanks, any help will be much appreciated.

Ashley
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post #2 of 9
5/19/10 at 4:52pm
cool room temperature- 68 degrees is ideal.
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post #3 of 9
5/19/10 at 5:04pm
I use mine at room temp to, I pretty much jut leave it out on the counter overnight. If it's too warm/soupy I just pop it in the fridge for about 5/10 minutes and it's perfect.
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post #4 of 9
5/19/10 at 5:22pm
I add mine straight from the fridge without any problems. I use to add it at room tempature and had issues. It made my SMBC too runny. Don't know if it's the humidity or what. I read a post by someone (don't know who) that said they added theirs striaght from the fridge so I tried it. Worked for me. thumbs_up.gif
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post #5 of 9
5/19/10 at 5:26pm
Quote:
Originally Posted by mamawrobin

I add mine straight from the fridge without any problems. I use to add it at room tempature and had issues. It made my SMBC too runny. Don't know if it's the humidity or what. I read a post by someone (don't know who) that said they added theirs striaght from the fridge so I tried it. Worked for me. thumbs_up.gif



my first time...I used at room temp... my icing came out saoft... too soft... my second try.... straight out of the frudge.... perfect buttercream.... great consistency and super delicious!
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post #6 of 9
5/19/10 at 5:26pm
You're supposed to bring the meringue to room temp before adding the butter, but if you add it when the meringue mixture is still warm the butter will melt. Mamawrobin, are you adding the butter before it cools down? That's the only way it would work, I'd think, if you're adding cold butter to it. If the meringue is room temp and you add cold butter it should make the buttercream break, and you'd have to warm it up to get it back to the right texture.

Snarkybaker is right, the short answer is that everything should be room temp when you mix it.
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post #7 of 9
5/19/10 at 5:33pm
i make IMBC.

usually, first thing i do is take out my butter. then i do everything else. by the time the meringue is room temp and i'm ready to add butter, the sticks are just slightly softened, but still a little cool.
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post #8 of 9
5/19/10 at 5:40pm
Quote:
Originally Posted by costumeczar

You're supposed to bring the meringue to room temp before adding the butter, but if you add it when the meringue mixture is still warm the butter will melt. Mamawrobin, are you adding the butter before it cools down? That's the only way it would work, I'd think, if you're adding cold butter to it. If the meringue is room temp and you add cold butter it should make the buttercream break, and you'd have to warm it up to get it back to the right texture.

Snarkybaker is right, the short answer is that everything should be room temp when you mix it.



Yes, I'm letting the meringue come to room tempature before adding the butter. I take mine from the fridge and cut it into tablespoon size pieces. By the time I've cut all of the butter it's starting to soften up. So it really isn't hard when I add it to the meringue.
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post #9 of 9
5/19/10 at 7:00pm
Thread Starter 
Ok, thanks so much everyone. I had my butter at room temp. but I figured it would be too soft so I guess I'll put it in the fridge and let it firm up a little before I get started. Thanks again for the help!!!
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