Is it suppose to be grainy? I have it in the mixer now and it's grainy, the sugar didn't dissolve. Is that ok? I have not added the butter yet
I have never made this...only use butter cream with shortening and MMF
you have to keep heating the egg white-sugar mixture until the sugar dissolves, or at least keep beating it until the sugar dissolves or else your BC will be grainy
thanks....hmmm....had a feeling that was coming...ya think I can heat it again after I beat it and added the butter?
not sure but you can try it. It's good thatyou haven't added the butter yet. update us?
thanks for your help cupcakeshoppe but I totally screwed this stuff up....yuck is all I have to say....I think I should use a better recipe though...one from here instead of a cookbook....it didn't tell me how hot to get the egg whites and sugar but I've noticed other recipes do
Better luck next time huh!
The SMBC recipe I use instructs to heat the egg white and sugar mixture to 160 degrees. HTH.
I heat the mixture until it's hot to touch. don't whip too much or it will never get enough. Good luck on your next try.
Check out this video!
I've never made that exact recipe (I work at a large bakery so we make huge batches, and already have recipe), but the method is pretty spot on (though I like to beat the butter like crazy before adding it, many people seem to skip that step... just make sure the butter is VERY soft).
I always learn so much better from watching, lol!
thanks for the advice and the video link......I'll try it again!