Trouble Shooting Smbc

Decorating By stampinron Updated 25 Jul 2008 , 1:01am by antonia74

stampinron Posted 23 Jul 2008 , 10:24pm
post #1 of 2


You mentioned you might have another thread for trouble shooting the SMBC...I think I need you to start that icon_sad.gif

So, I followed your recipe, only halved it, and directions.

It started out well. Double boiled the egg whites and sugar. Got to 165 by thermometer. whipped it until I got stiff peaks and bowl cooled some. Then started to add the butter. It was room temp. One tablespoon at a time. I never really got the curdled look. and it doesn't seem to have "set". I don't think I got that slapping sound (but not too sure I would know if I did).

I just have these soft peaks\\, it is really smooth. I put it in the fridge for an hour and rebeat...same soft peaks. What gives? I don't think it is right, it would slide right off a cake.

1 reply
antonia74 Posted 25 Jul 2008 , 1:01am
post #2 of 2

Here's a step-by-step article a friend of mine did, until Jeanne gets back to you. Maybe this will help? It doesn't provide a recipe, just the technique and photos along the way...


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