Ok I am making SMBC, I heated the egg/sugar to 160 and put it on my stand mixer with the wisks and it has been beating for 15 minutes and it is still at SOFT peak stage... what did I do wrong? Can I start adding the butter? Or should I wait longer? PLEASE help me! This is my first time doing this!
just bumping you along
Thanks for the bump... I am now at 30 minutes!
just a guess but it sounds like your bowl or whisk could have had some type of grease on it. if thats the case it will probably never whip to stiff peaks, maybe someone who has had this experience can tell you if it will work out anyway, sorry
Well I went ahead and added the butter... it made a BEAUTIFUL smooth icing... but I thought it tasted too much like butter... I used the sweet cream unsalted butter... I DISPISE real butter so this doesn't surprise me. . . My hubby liked it. I ended up mixing it with lemon curd for a lemon/raspberry cake; whipped ganache for a red velvet cake; and then added some amaretto to the rest for a chocolate cake... I think it makes a GREAT filling!