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!!
Fat or yolk in the whites.
Start over with fresh product, and make sure your tools and bowl are grease-free.
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