Help Quick Smbc!!!

Decorating By mommy_of_3_DDs Updated 11 Aug 2008 , 4:48am by mommy_of_3_DDs

mommy_of_3_DDs Posted 11 Aug 2008 , 1:42am
post #1 of 5

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!

4 replies
jibbies Posted 11 Aug 2008 , 2:01am
post #2 of 5

just bumping you along


mommy_of_3_DDs Posted 11 Aug 2008 , 2:03am
post #3 of 5

Thanks for the bump... I am now at 30 minutes!

thecakebox Posted 11 Aug 2008 , 2:09am
post #4 of 5

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 icon_sad.gif

mommy_of_3_DDs Posted 11 Aug 2008 , 4:48am
post #5 of 5

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!

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