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IMBC woes - Page 2

post #16 of 18

It was my own  description for mixing, there are not very many different ways to say it.  But anyway, you can find the instructions easily on line.  Even if the amounts are different, the technique is the same.  Mix and heat whites and sugar over water bath to pasteurize eggs and dissolve sugar, whip to stiff peaks and blend in butter, then flavorings.  

I'd rather be baking!
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I'd rather be baking!
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post #17 of 18

Yes, but Cake Central doesn't know that, and they aren't going to check each mixing instruction posted to make sure it wasn't taken direct from a website or a book.  So they just delete them all.  

post #18 of 18

Hey, OP, have you checked your thermometer? If your sugar hasn't come to temperature before you add it to the meringue this could be the problem. The sugar must be at 250f. 

 

I also agree that the coloring shouldn't be added before the butter, but I don't think that's the problem you're encountering. 

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