Thank you for the fantastic demo Ruth. I should try this recipe.
I have tried making IMBC using Martha Stewart's recipe and I see little lumps of butter when icing the cake. I use the whisk instead of the paddle. What am I doing wrong?
What other flavours can you mix in with IMBC?
What JeanneCakes said. You may get better smoothing of the butter if you use your paddle instead of your whisk for that portion of the mixing.
The sky's the limit with regard to flavors -- extracts, liquors, melted choc, Nutella, praline, fruit purees.......... you get the idea.
Edited by RuthWells, 22 January 2007 - 08:49 AM.