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How do you maintain the texture of IMBC while cake is chilling?

post #1 of 7
Thread Starter 

I'm still new at cake baking/frosting, so I haven't got all the kinks worked out.  

 

The last time I made IMBC the texture was lovely and smooth when it was first made.  But by the time I crumb-coated my cake, let it chill, applied the final coat of BC, and let it chill again before piping a border, the buttercream was starting to get very soft and a bit "spongy."  Would beating it again help to restore the smooth texture?  I don't think chilling it would be the answer, because I'd have to let it return to room temp again before beating it.

post #2 of 7

That is a common result when you let it sit a bit. I just use a fork or honestly, whatever is handy and give it a whip before spreading the next coat.

 

Because of the high butter content, if your kitchen is too hot, it can get a bit melty. if that happens, put your bowl inside another bowl of ice water and whip it. This will cool and firm up the BC without fully hardening it

post #3 of 7
Thread Starter 

Thanks.  My kitchen rarely gets hot, but I'll try whipping it if it gets a bit soft.  I just wasn't sure if that would harm it.

post #4 of 7

"spongy" is the word RL Beranbaum uses to describe the same phenomenon in her book, The Cake Bible.

 

so it's pretty common.

post #5 of 7
Thread Starter 

Yes, I know.  I use her recipe for IMBC.  But I don't think she mentions how to deal with it when it gets spongy.

post #6 of 7

Spongy when referring to a MBC makes me think it is too cold, but I know you didn't say that. So, I can't think of answer to give you other than yes, chill it again. If it gets too solid, put the bowl over a burner (stove) and melt it down a bit. Beat in the KA with the paddle attachment, and get it soft and silky again. 

post #7 of 7

I quite like it spongy.
 

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"Taste your words before you feed them to people."
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