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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4234
Location: Southern New Hampshire
Birthday: Oct 28
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 Posted:
Sun Jul 13, 2008 2:04 pm |
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Meringue powder has more than just eggs in it.. it has cream of tartar and gums and all sorts of stuff.. I'd stay away from it. I don't know about the powdered whites.. never used them for anything. I'd just stick with regular egg whites.. it's a sure bet and it's easy to do AND you have leftover yolks to make yummy things like lemond curd and pastry cream! 
Also, be sure to REALLY clean your mixer bowl as trace fats can impede the formation of your meringue.  |
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peacockplace
Forum SuperStar!
Joined: Oct 25, 2004
Posts: 2751
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Sun Jul 13, 2008 2:42 pm |
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I use powdered egg whites all the time. I buy them in bulk and they work great! |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4234
Location: Southern New Hampshire
Birthday: Oct 28
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Sun Jul 13, 2008 2:48 pm |
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Have you ever made it both ways and tasted them? Do they taste the same? Buying powdered egg whites would make things easier.. but only if there's no difference in taste. |
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lilthorner
Forum Addict
Joined: Mar 27, 2006
Posts: 804
Location: Vallejo, Ca
Birthday: Aug 02
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Sun Jul 13, 2008 7:32 pm |
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| pamconn wrote: | jkalman, yes it is still soupy, so I'll just toss it.
lilthorner, I could only get it to soft peak and I whipped it for a long time, maybe I should have tried longer. I went ahead and added butter to it to see if maybe I could have used it for filling, but it just never came back to a good consistency.
Thank you both for your help. I am just so tickled that I can make this now even with one failed attempt! |
I whip mine for like 10 minutes after its heated.. I also make sure the sugar is melted.. I actually stick my finger in the mix and rub my finger together, if I feel no grains, I take it off.. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1129
Location: Pinas!
Birthday: Oct 08
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Mon Jul 14, 2008 9:12 am |
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so i made too much SMBC for the cupcakes and i was gonna throw it out. my grandma tells me, put it in a bowl, i want it for dessert. LOL just the frosting. LOL
it IS heaven in a spoon  |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4234
Location: Southern New Hampshire
Birthday: Oct 28
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Mon Jul 14, 2008 6:10 pm |
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Ooooh.. never toss it.. freeze it!! It keeps for at least 3 months in the freezer.
Giving it to g-ma is always a good option too though.. |
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farnazmom3
Regular Member
Joined: Mar 05, 2008
Posts: 136
Birthday: Apr 27
Gallery Supporter Member
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Tue Jul 15, 2008 8:21 am |
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Thank you so much jkalman
I made SMBC once and I loved it so much, How can I freeze it??
in the freezer bag or in the airtight container ?? how can i defrosted in microwave??? sorry to many ?????
thanks again |
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Weimtigress319
Newbie
Joined: Jun 01, 2007
Posts: 3
Location: Rhode Island
Birthday: Mar 19
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Tue Jul 15, 2008 10:50 am |
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Hi Everyone!
Quick question about the SMBC... if I use it as a filling for cupcakes, do the cupcakes need to be refrigerated?? 
Thanks!!
Weimtigress319 |
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Pama2d
Regular Member
Joined: Sep 16, 2006
Posts: 146
Location: Northwest Indiana
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Tue Jul 15, 2008 11:54 am |
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I am DYING to try this recipe!! Does SMBC & IMBC take color like regular buttercream? What do you do if you need bright colored frosting?? |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4234
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Jul 15, 2008 12:19 pm |
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I will take gell colors okay, but candy colors work better. Gel colors are water based and they don't mix in all the way, but candy colors are oil based and they mix in perfectly. You can get it moderately bright, but too much color will effect the taste. If I need bright colors I use fondant.
If your cupcakes are going to be out for a day or two then no.. don't worry about chilling them, but beyond that I would. Cuppies never last that long anyway.. 
To freeze it I lay out a piece of plastic wrap and plop the SMBC on that and wrap it up. Then wrap it again and place it in a zipper bag and put it in the freezer. When you want to use it again, place it on the counter and let it get to room temp, or you can microwave it for 10 second intervals until it thaws. If you whip it up and it's a little cold it will separate and look REALLY nasty, but if you warm it up a bit and keep whipping.. it will come back together. |
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Pama2d
Regular Member
Joined: Sep 16, 2006
Posts: 146
Location: Northwest Indiana
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Tue Jul 15, 2008 12:49 pm |
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Thanks Jeanne.... Your help is MUCH appreciated!!!! |
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farnazmom3
Regular Member
Joined: Mar 05, 2008
Posts: 136
Birthday: Apr 27
Gallery Supporter Member
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Tue Jul 15, 2008 12:56 pm |
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Thank you so much jkalman |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Tue Jul 15, 2008 3:59 pm |
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She's a doll that Jeanne |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4234
Location: Southern New Hampshire
Birthday: Oct 28
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Tue Jul 15, 2008 4:03 pm |
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Luv ya too you oreo lovin' goat-woman. |
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wgoat5
Forum SuperStar!
Joined: Sep 15, 2006
Posts: 7553
Location: Kentucky
Birthday: Nov 21
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Tue Jul 15, 2008 8:38 pm |
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LMAO |
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