Help Me!! How Do I Get The Egg Whites To Fluff Up?

Decorating By BakerzJoy Updated 12 Jun 2008 , 12:08am by bananabread

BakerzJoy Posted 11 Jun 2008 , 10:12pm
post #1 of 3

I am making this really awesome recipe for white chocolate buttercream. I made it before when I had a tasting for a wedding cake. It didn't have stiff peaks at all, but I still used it. It wasn't great in texture but the flavor was out of this world.
Well, the bride loved the flavor too and has requested it.
So, I am getting ready to make her cake for the wedding on Saturday the 21st of June and I am nervous about it not working again.
I used my hand mixer and literally mixed for 20 minutes and NOTHING!!
What have I done wrong and How do I avoid this again?
Help me, I have about 3 batches I have to make!

Thanks for your advice!!

2 replies
MaisieBake Posted 11 Jun 2008 , 10:41pm
post #2 of 3

Fat or yolk in the whites.

Start over with fresh product, and make sure your tools and bowl are grease-free.

bananabread Posted 12 Jun 2008 , 12:08am
post #3 of 3

You have to use a metal bowl, better if you wash it with hot water, has to be grease free. The egg whites don't have to be refrigerated. They have to be free of any yolk parts. Grace

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