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chillysmommy
Junior Member
Joined: Feb 05, 2008
Posts: 30
Location: Lakeland, FL
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 Posted:
Sun Aug 03, 2008 1:56 pm |
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I had great luck with the first batch I made. Then I made another batch, late, in a rush to get a cake done, and it ended up like soup!!! It was so late, plus, I didn't have enough eggs to start another recipe. I decided to try again in the morning. When I did, the same thing happened.  I decided to start adding more butter and voila! it turned into the right fluffy consistency. Just thought I'd share in case anyone else had that happen... keep adding butter. 
(To think I threw away the soupy batch when all I had to do was keep adding butter just makes me sick) |
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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 Aug 03, 2008 2:01 pm |
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Sometimes it takes a while for it to come together and sometimes adding more butter can cool it off to the point where it will come together. It's almost always a case of it being too warm when it gets soupy (and not separated looking). If it looks like cottage cheese and water then it's too cold. |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1748
Location: Sunny Southern California
Birthday: May 01
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Sun Aug 03, 2008 4:30 pm |
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Oh yes, I'm so sad to hear you threw it away. As jkalman said, you don't actually have to add more butter: it was the temperature that was the problem. If it ever happens again you can chill the bowl in the fridge or freezer before setting it to mix again. This did happen to me once, it was so soupy it was sloshing out of the bowl. Chilling it did the trick! |
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Meemawfish
Forum Addict
Joined: Apr 12, 2008
Posts: 629
Location: Thomson GA
Birthday: Jun 23
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Sun Aug 03, 2008 4:50 pm |
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Thanks ladies for the tips. I'm planning on trying this soon so I'll be set with all these good tips.  |
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chillysmommy
Junior Member
Joined: Feb 05, 2008
Posts: 30
Location: Lakeland, FL
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Sun Aug 03, 2008 7:12 pm |
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That makes sense to me now. I did wonder if the butter was too warm, but when I tried it the next morning, it was only out of the fridge until I could smoosh it. Still turned out soupy, until I started adding the extra butter. If it happens again though, I'll definitely try chilling it. Thanks! |
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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 Aug 03, 2008 7:29 pm |
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If your meringue is too warm when you start adding the butter it'll do that too. When you are chilling it do it in very short bursts.. a few minutes then mix and then a few more then mix because if it gets too cold it'll separate and look REALLY nasty when you mix it up.. it will look like cottage cheese and water.. BUT.. it will come back together if you warm it up a little. |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1568
Location: LA
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Sun Aug 03, 2008 7:32 pm |
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a very fine line i see..... i scared..... hold my hand |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1568
Location: LA
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Sun Aug 03, 2008 7:33 pm |
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a very fine line i see..... i scared..... hold my hand |
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chillysmommy
Junior Member
Joined: Feb 05, 2008
Posts: 30
Location: Lakeland, FL
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Sun Aug 03, 2008 7:46 pm |
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ceshell
Forum Fanatic
Joined: Feb 05, 2006
Posts: 1748
Location: Sunny Southern California
Birthday: May 01
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Sun Aug 03, 2008 11:00 pm |
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| sugarshack wrote: | | a very fine line i see..... i scared..... hold my hand |
Heeheehee! It's so much easier than it sounds. The first time I made it I'd never even decorated a cake much less made a cooked icing, one with an exact temperature sugar syrup no less (I did IMBC). I just followed the instructions...wasn't till the 4th or 5th time I made it till I ran into any troubles but by then I'd already read on CC about what to do "If"...
Trust me, if an amateur like me can do it first time out, you will be producing a DVD on it after your 2nd attempt! |
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PJ37
Regular Member
Joined: Dec 29, 2006
Posts: 149
Location: Cortland, Ohio
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Mon Aug 04, 2008 12:09 am |
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Great information on this thread. I may soon be brave enough to try it. Thanks to all for sharing, especially JKalman. |
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maimai16
Regular Member
Joined: Apr 07, 2008
Posts: 190
Location: Manila, Philippines
Birthday: Oct 16
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Mon Aug 04, 2008 3:55 am |
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blueberrycheesecake
Junior Member
Joined: Jul 27, 2008
Posts: 34
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Tue Aug 05, 2008 10:21 pm |
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hi! i wanted to make an icing just like this! i tried on my own and it really wasn't successful!
Does this icing stands up heat? how long before it melts?
i have a link here that you can check : http://forum.cakecentral.com/c.....97414.html
i really don't know what went wrong. 
but i think i'm going to try your recipe. |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1129
Location: Pinas!
Birthday: Oct 08
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Wed Aug 06, 2008 10:48 am |
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i also noticed that when i beat it too long, the bowl gets warm, so yeah, sticking it in the fridge for about a minute or two helps.
sugarshack, don't be scared. you can do it! i cn't even make simple butetrcream right and i was able to do this. thanks to jkalman's instructions. |
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dcabrera
Junior Member
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Joined: Jun 22, 2008
Posts: 92
Location: Los Angeles
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Wed Aug 06, 2008 7:02 pm |
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Does anyone have an idea on how I can turn this into a white chocolate filling after frosting my cake with regular smbc? I'm planning on making a 1 2 3 4 cake with a white chocolate filling and maybe adding some fresh strawberries to my filling as well. Any suggestions???  |
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