Cake Central › Cake Forums › Cake Talk › Recipes › chocolate IMBC Nightmare
New Posts  All Forums:Forum Nav:

chocolate IMBC Nightmare - Page 2

post #16 of 18
1/9/13 at 3:05am

Guys...

I am having the same problem with dark chocolate. I figured out it's the same if I add some cream cheese... My guess is that the added ingredient contains too little fats, then the imbc curdles and breaks apart. Eventhough, if I add whiskey or alcohol that does not happen... I am not sure why...

Since this thread is from 2011... Did anyone of you come up with any solution in these years?

 

Thank you!

Reply
Reply
post #17 of 18
1/9/13 at 3:57am
Are you letting your chocolate cool to room temp? That could melt the butter a tad bit, but if that happens, just put it in the fridge and rewhip. Also, I take out a bit of butter if I use chocolate, but that step is not necessary.
Reply
Reply
post #18 of 18
1/9/13 at 5:58am

Very strange.  I have made chocolate buttercream many times and have never had that happen.  I used to make IMBC (RLB)  but now I always make SMBC.  But hard to imagine that would make a difference.  I just dump in melted cooled chocolate until it is the intensity I want.

 

1)  Are you using chocolate chips, or good quality chocolate?  My understanding is that chips are formulated to melt at a higher temperature, and maybe they don't emulsify as well with the buttercream.  

 

2) Is the completed buttercream at room temp when you mix in the chocolate?  If it is too cold when you rebeat it (with or without the added chocolate) it will break down irretrievabally

I'd rather be baking!
Reply
I'd rather be baking!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › chocolate IMBC Nightmare