??????what Am I Doing Wrong?????

Decorating By cupcakesnbuttercream Updated 14 Apr 2009 , 6:31am by xstitcher

cupcakesnbuttercream Posted 14 Apr 2009 , 3:20am
post #1 of 20

I'm trying to make SMBC(well dressed cake)....I cooked the eggs & sugar and I used a hand mixer to mix them together. I mixed @ med-high for 12 minutes....and still no 'stiff peaks'??? it looks more like melted marshmallows! Did i do something wrong or do i need to mix it longer???

19 replies
cupcakesnbuttercream Posted 14 Apr 2009 , 3:28am
post #2 of 20

Please help....I am really desperate!!!

tonicake Posted 14 Apr 2009 , 3:29am
post #3 of 20

Sorry, I can't help. I'm sure some one who can will come along any minute.

Good luck! Hang in there!

cupcakesnbuttercream Posted 14 Apr 2009 , 3:31am
post #4 of 20

Thanks....i hope someone out there can help!!!

shelly-101 Posted 14 Apr 2009 , 3:33am
post #5 of 20

sorry i am not familiar with smbc but someone will know sooner or later just giving you a bump so it stays on the front page.


shelly

KellBell22 Posted 14 Apr 2009 , 3:35am
post #6 of 20

I wish I could help you, but the best I can do is post and give you a bump.

cupcakesnbuttercream Posted 14 Apr 2009 , 3:37am
post #7 of 20

Thanks you guys!!! I have no clue what to do....and i have two cakes due tomorrow!!! Thats what i get for trying something new!!!

lmn4881 Posted 14 Apr 2009 , 3:37am
post #8 of 20

You know what.....my hand mixer doesn't mix fast enough to get the stiff peaks to form. I have to use my big mixer for that. It took me 2 years to realize it wasn't me and that the mixer just didn't mix fast enough. I hope this helps.

Sorry you are having such diifficulty.

Lisa

patticakesnc Posted 14 Apr 2009 , 3:37am
post #9 of 20

According to the recipe I am reading you are suppose to use egg whites, sugar, water and cream of tarter. You put it in a stainless steel bowl and put in a skillet with enough water in the skillet to be the same depth as the egg mixture and you beat as you cook until it reaches 140 degrees.

I haven't made it but you can see if you did anything different than this. Here is the recipe I saw:
http://www.cakecentral.com/cake_recipe-2016-5-Swiss-Meringue-Buttercream.html

messy_chef Posted 14 Apr 2009 , 3:39am
post #10 of 20

Was your bowl completely clean?

dailey Posted 14 Apr 2009 , 3:39am
post #11 of 20

its probably okay from how you are describing it. it *does* tend to look like melted marshmellow.

cupcakesnbuttercream Posted 14 Apr 2009 , 3:43am
post #12 of 20
Quote:
Originally Posted by lmn4881

You know what.....my hand mixer doesn't mix fast enough to get the stiff peaks to form. I have to use my big mixer for that. It took me 2 years to realize it wasn't me and that the mixer just didn't mix fast enough. I hope this helps.

Sorry you are having such diifficulty.

Lisa




That's what i was thinking...but the recipe didn't say you couldn't use a hand mixer so i figured...why not???

cupcakesnbuttercream Posted 14 Apr 2009 , 3:45am
post #13 of 20
Quote:
Originally Posted by patticakesnc

According to the recipe I am reading you are suppose to use egg whites, sugar, water and cream of tarter. You put it in a stainless steel bowl and put in a skillet with enough water in the skillet to be the same depth as the egg mixture and you beat as you cook until it reaches 140 degrees.

I haven't made it but you can see if you did anything different than this. Here is the recipe I saw:
http://www.cakecentral.com/cake_recipe-2016-5-Swiss-Meringue-Buttercream.html




http://www.cakecentral.com/cake_recipe-5453-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html
This is the one i used

cupcakesnbuttercream Posted 14 Apr 2009 , 3:46am
post #14 of 20
Quote:
Originally Posted by messy_chef

Was your bowl completely clean?




Yes, washed & dried out completely

cupcakesnbuttercream Posted 14 Apr 2009 , 3:47am
post #15 of 20
Quote:
Originally Posted by dailey

its probably okay from how you are describing it. it *does* tend to look like melted marshmellow.




Have you made it before?

dailey Posted 14 Apr 2009 , 3:52am
post #16 of 20

lol, only like a million times! i would go ahead and add the butter, i never get stiff peaks.

luvscakes Posted 14 Apr 2009 , 3:52am
post #17 of 20

Before I got my 6QT kitchen aid I used to make IMBC with a handmixer- And yes- it will take along time. It should be shiny and fluffy before you add the sugar water. Once you add the butter you will need to mix it for about 30-40 minutes until it turns white and fluffy again.
I used to beat mine by hand for 60 minutes. With the mixer now I get it done in half the time (but with a really grating high pitched noise that drives us all mad!)

cata262 Posted 14 Apr 2009 , 3:52am
post #18 of 20

There is a video on how to on you tube.... I wish i could put the link here but im not good at that. icon_sad.gif If i'm not mistaken is 123 smbc. Hope you could find it! Good luck!

cupcakesnbuttercream Posted 14 Apr 2009 , 4:00am
post #19 of 20

OKAY, Thanks so much everyone!!! I feel alot better about it now. I'm just going to add my butter and keep on mixin'!!!! Hopefully it will turn out right...*cross my fingers*

xstitcher Posted 14 Apr 2009 , 6:31am
post #20 of 20

I just made this one last weekend and it turned out great:




There are other videos on youtube as well.

HTH!

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