Gross Swiss Meringue Buttercream. What Did I Do Wrong?

Decorating By Horrorxgirl Updated 7 Jul 2008 , 4:37pm by wgoat5

Horrorxgirl Posted 4 Jul 2008 , 4:52pm
post #1 of 4

I hear people talk about how good this type of buttercream is, so I decided to try to make it using a recipe I found online. It may have been the Martha Stewart recipe. I can't remember. I know I used five egg whites, gran sugar, vanilla, dash salt, and a cup of butter I believe.
Anyway, I accidentally bought salted butter. So it turned out salty. That is an easy fix. And it's pretty obvious what went wrong.
What I was more concerned about was the fact that it tasted like eggs. I mixed the eggwhites and sugar over a double boiler and heated them until the sugar was dissolved and the eggs were pretty very warm/hot. I wouldn't think that I overcooked them.
I put them in my KA and they fluffed up just the way they are supposed to. Added the butter and everything looked good and creamy. But they the heck does it taste like eggs? Could it be the type of eggs I bought? I used brown eggs from Wholefoods. I've never noticed a difference in taste before and I use them in cake, so I didn't think it mattered. Maybe they have a stronger taste though? I dunno. Any thoughts?

3 replies
JanH Posted 4 Jul 2008 , 5:28pm
post #2 of 4

Hi and Welcome to CC, Horrorxgirl. icon_smile.gif

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

The color of the egg shell doesn't affect the taste of the egg inside. (However, the diet of the chicken can make a difference.)

Don't know why your mbc tasted eggy. Usually the complaint (if any) with the mbc's is that they're too buttery. Using more flavoring would counteract the eggy taste.

Here are some CC mbc recipes with good reviews:

http://www.cakecentral.com/cake_recipe-5453-1-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html

http://www.cakecentral.com/cake_recipe-2016-0-Swiss-Meringue-Buttercream.html

http://www.cakecentral.com/cake_recipe-6927-Very-Vanilla-Swiss-Meringue-Buttercream.html

And if you'd like to try an IMBC...
(This one uses less butter than most.)

http://www.cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html

HTH

-K8memphis Posted 4 Jul 2008 , 6:28pm
post #3 of 4

Did you keep them stirred really really well constantly. Sounds like they got cooked a little. I mean even when I take them off the hot water--you did have them over a bain marie (aka double boiler) yes?

But even when I take them off the hot water bath I keep stirring and get them out of there fast into my mixer or get the outside of the pan cooled off with water (with a sprayer) to make sure all cooking is fini.

And for future, my salt observation for you. I added a dash of salt once and I just don't think it can take salt at all. The salt comes through really loud huh. It's a thin canvas for flavor.

wgoat5 Posted 7 Jul 2008 , 4:37pm
post #4 of 4

The SMBC I used is Jkalmans recipe.. which is a wonderful concoction icon_wink.gif ... I LOVE this type of BC but will offer the other hi ratio type of bc also. The only time I have had any trouble with SMBC is with the chocoate but still it was DELICIOUS... does not taste eggy at all nor do I use any salted butter. I believe when you use salted then it tends to override anything else and just end up tasting like a vat of butter.

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