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chocolate IMBC Nightmare

post #1 of 18
9/18/11 at 2:47pm
Thread Starter 
okay...I love IMBC, have always made it but only made the chocolate version a few times and each time it was a disaster. For some reason, even after I make sure the meringue is cool, when I add the chocolate which is also cooled down well, the meringue starts to get all nasty and gross and seperated looking. This happens every single time. And if i try to whip it like crazy.....eventually it seems to seperate even more and start weeping liquid which settles in the bottom of the kitchen aide bowl. Help! Please! What am i doing wrong. I can make the vanilla/regular version of IMBC with my eyes closed but this chocolate flavor has me stumped
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #2 of 18
9/18/11 at 3:00pm
I guess my first question would be are you using cracked eggs or cartoned egg whites.

I've had this happen and I use pastuerized egg whites. I ALWAYS use white chocolate and DON'T have this problem, but when I use regular chocolate I do.
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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post #3 of 18
9/18/11 at 3:38pm
I make imbc and smbc and i have not had this problem. Sometimes i use real whites and then i use the carton ones. I melt my dark chocolate, after the meringue is ready , i then add it in. The chocolate is always , like room temp. Are you adding your dk, chocolate after the meringue is done. hth I always add what i want it to taste like, after the meringue is made.
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post #4 of 18
9/18/11 at 4:13pm
Thread Starter 
thanks ladies and yes i'm adding my chocolate in after my meringue is ready and like 3GCakes....yes i dont have this problem when i add in white chocolate...only dark chocolate...i just dont have a clue and i'm using cracked egg whites but have also had this problem with the cartooned variety egg whites
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #5 of 18
9/18/11 at 4:15pm
Huh....SO add the chocolate before the butter?
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
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You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #6 of 18
9/18/11 at 4:33pm
Thread Starter 
no after the butter. I even had one person a while back tell me they mix their chocolate and butter together first then add it to the meringue. Well I tried this and low and behold it did the same things... same disaster.
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #7 of 18
9/18/11 at 4:35pm
Quote:
Originally Posted by charliecakes

no after the butter. I even had one person a while back tell me they mix their chocolate and butter together first then add it to the meringue. Well I tried this and low and behold it did the same things... same disaster.



Charliecakes, usually that is what I do...but from I read, Icer101, do you add it to the eggs, then the butter?
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
You don't HAVE a soul, you ARE a soul...you HAVE a body. C.S. Lewis
I'd rather see badly done cake than well done styrofoam.
Reply
post #8 of 18
9/18/11 at 4:51pm
Thread Starter 
oh i see...maybe that's how icer is doing it...hmmm... i wonder.. I've had so many problems with this thing until i try like crazy to never make it but the chocolate IMBC is so tasty... I sure would like to figure this out.
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #9 of 18
9/26/11 at 9:24am
Thread Starter 
anyone else...anyone???...all of you fellow imbc users out there....if you have any suggestions or advice I'd love to hear it. Thanks
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #10 of 18
9/26/11 at 10:04am
I was following this thread because I use IMBC and thought this was interesting.

I've never had this problem and i was wondering if maybe it had to do with the vanilla, I always add vanilla to my chocolate frosting. I add the vanilla first, then melted chocolate.

I have a different problem with chocolate IMBC. When i add my melted chocolate I always seem to end up with a gritty textured BC. I have added the chocolate when the IMBC is still a bit warm, I have "tempered" the chocolate by adding a bit of IMBC into it before adding it to the batch, same problem.

So now to make chocolate IMBC I use cocoa powder, I mix it with just enough boiling water to make a paste, then add that to the batch. Of course, I don't have a way of making white choc IMBC now.
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post #11 of 18
9/27/11 at 8:26pm
Thread Starter 
Leanne W.. strangely enough.. the last batch I made which failed weeks ago when i posted this thread...i did try using cocoa powder instead of melted chocolate. I was sure that would do the trick but yet again it failed. I just don't know. It just doesn't seem to want to stay together...like the emulsification keeps breaking down and the icing starts to weep and get a lil watery and nasty looking.
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #12 of 18
9/27/11 at 9:12pm
will this help


http://babycakes-rachcummins.blogspot.com/2009/10/chocolate-swiss-meringue-buttercream.html
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post #13 of 18
9/28/11 at 10:51am
it sounds like there is just too much liquid involved, are you cooking your sugar to 238-240 degrees? there may be water left in your syrup contributing to the problem.

Also, just to check you are using butter right? not margarine or anything else?

once the batch breaks have you tried the trouble shooting techniques? I rarely have a batch break, and its is usually when incorporating fruit compounds or liquors but I have successfully brought it back by taking out one cup of the broken mixture, microwave for 10 seconds, or until melted, then with teh mixer on, pur it into the rest of the batch, this should bring it back together.

One last idea... what about adding ganache instead of melted chocolate?

WE ARE GOING TO SOLVE THIS MYSTERY!
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post #14 of 18
9/28/11 at 6:31pm
Thread Starter 
Thanks icer 101/I will try it this way with heating the sugar and egg whites together. And thanks LeanneW...I hate it when I cant figure something out and I know it's probably something so minor.. some small detail I'm doing wrong. lol
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #15 of 18
9/28/11 at 6:32pm
Thread Starter 
and yes leanne i am using butter.. like i said.. the plain vanilla version of this i can make in my sleep. it's only the chocolate that gives me trouble
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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