Imbc Recipe Is Not Working (Pasturized Egg White)-Help

Baking By JustToEatCake Updated 19 Dec 2009 , 1:28pm by Mike1394

JustToEatCake Posted 17 Dec 2009 , 8:16pm
post #1 of 30

I just made this recipe http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method.
I made it exactly (except see below) by the recipe and when I poured the cooked sugar in it turned to milk..It's still in my mixer mixing away but I think it's a bust.

Her recipe is a bit confusing where she says "cooled to 240 degrees" and I am thinking she meant cooked to 240 degrees which is what I did...HELP

Several other CCers said I could use pasturized egg whites...but it never really whipped to a stiff peak stage just a soft fluffy...also another ccr said put in 1/8tsp of cream of tarter per egg white which is what I did...And it's milk soup! Help! anyway to salvage?

UPDATE 9 mins later it's not milk soup but it's not icing it's still very very, too soft to spread, I could pour it..Does it thicken after butter is added?

29 replies
metria Posted 17 Dec 2009 , 8:26pm
post #2 of 30

I had a similar failure using Egg Beater's Whites. There was no saving it ... I had to throw that batch out. I had better success using All Whites, but it did do some weird separating after a few hours.

Now I only make IMBC with real egg whites.

metria Posted 17 Dec 2009 , 8:36pm
post #3 of 30

When you make the meringue portion (up to the point where you add butter), it should be thick and fluffy. When you add the butter it sinks down a bit and gets smooth and creamy. Sometimes if it's thin, you can cool it down in the fridge for 15 minutes and then re-whip it ... but it doesn't sound like yours will come together at all. I'm sorry, you might have to throw it out icon_sad.gif

Mike1394 Posted 17 Dec 2009 , 8:37pm
post #4 of 30
Quote:
Originally Posted by JustToEatCake

I just made this recipe http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method.
I made it exactly (except see below) by the recipe and when I poured the cooked sugar in it turned to milk..It's still in my mixer mixing away but I think it's a bust.

Her recipe is a bit confusing where she says "cooled to 240 degrees" and I am thinking she meant cooked to 240 degrees which is what I did...HELP

Several other CCers said I could use pasturized egg whites...but it never really whipped to a stiff peak stage just a soft fluffy...also another ccr said put in 1/8tsp of cream of tarter per egg white which is what I did...And it's milk soup! Help! anyway to salvage?

UPDATE 9 mins later it's not milk soup but it's not icing it's still very very, too soft to spread, I could pour it..Does it thicken after butter is added?




First off never whip to stiff. You add butter when temp is below 90degrees. It should all come together then.
When taking egg whites to stiff there is a very good chance they will break down when more whipping is added later.

Mike

JustToEatCake Posted 17 Dec 2009 , 8:43pm
post #5 of 30

Thanks, I just threw it out, well put it in the fridge and am starting with real eggs (I resist this for health reasons) but anyway.

Mike I couldn't ever over whip if I wanted on that batch..

And do you think cooking the cream of tartar has something to with it? And what about not adding any sugar to the egg whites which I think is weird. I am just about to try again...any help appreciated.

JustToEatCake Posted 17 Dec 2009 , 8:44pm
post #6 of 30
Quote:
Originally Posted by metria

I had a similar failure using Egg Beater's Whites. There was no saving it ... I had to throw that batch out. I had better success using All Whites, but it did do some weird separating after a few hours.

Now I only make IMBC with real egg whites.



I cannot find "All Whites" here.

Mike1394 Posted 17 Dec 2009 , 8:49pm
post #7 of 30
Quote:
Originally Posted by JustToEatCake

Thanks, I just threw it out, well put it in the fridge and am starting with real eggs (I resist this for health reasons) but anyway.

Mike I couldn't ever over whip if I wanted on that batch..

And do you think cooking the cream of tartar has something to with it? And what about not adding any sugar to the egg whites which I think is weird. I am just about to try again...any help appreciated.




Do you have a scale? I can send you my recipe, but it has to be weighed out.

Cream of tartar????? don't know why it's there. I read the recipe, I woukld choose another.

Mike

metria Posted 17 Dec 2009 , 8:50pm
post #8 of 30

All Whites is what my Walmart carries. You could use meringue powder as well. I haven't tried it, but I don't recall anyone complaining about that destabilizing.

Mike1394 Posted 17 Dec 2009 , 8:58pm
post #9 of 30

ANY FAT AT ALL, and they won't mix. Take your bowl, and run clean hot water in it. As hot as you can get, then whip with paper towel.

Mike

FromScratch Posted 17 Dec 2009 , 9:06pm
post #10 of 30

I always just use fresh whites and I make SMBC since there is no boiling sugar involved. Same result... just a different method. The recipe I use is posted here on CC as The Well Dressed Cake Swiss Meringe Buttercream. Many people have used it with great luck.

icon_biggrin.gif

JustToEatCake Posted 17 Dec 2009 , 9:07pm
post #11 of 30
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by JustToEatCake

Thanks, I just threw it out, well put it in the fridge and am starting with real eggs (I resist this for health reasons) but anyway.

Mike I couldn't ever over whip if I wanted on that batch..

And do you think cooking the cream of tartar has something to with it? And what about not adding any sugar to the egg whites which I think is weird. I am just about to try again...any help appreciated.



Do you have a scale? I can send you my recipe, but it has to be weighed out.

Cream of tartar????? don't know why it's there. I read the recipe, I woukld choose another.

Mike



Mike I would love your recipe. I MUCH prefer to weigh things out. I must say that this second batch is coming together so it had to be the pasturized egg whites. If I had gotten your msg before I started I would have used yours this go round but I would love it for my next batch..THANK YOU

FromScratch Posted 17 Dec 2009 , 9:10pm
post #12 of 30

I never have luck with the carton whites either...

Mike1394 Posted 17 Dec 2009 , 9:14pm
post #13 of 30
Quote:
Originally Posted by FromScratch

I always just use fresh whites and I make SMBC since there is no boiling sugar involved. Same result... just a different method. The recipe I use is posted here on CC as The Well Dressed Cake Swiss Meringe Buttercream. Many people have used it with great luck.

icon_biggrin.gif




See I don't think they are the same. I like the texture of Imbc better, and I think that is because the sugar is cooked higher.

Mike

JustToEatCake Posted 17 Dec 2009 , 10:02pm
post #14 of 30

OK the second batch came together nicely. I tasted and it's sooo good but for some it would be a bit too buttery I am sure. (I ate a big spoonful, lol). I was taking cupcakes to little party tonite but since they aren't pasteurized eggs in the frosting now I can't because there will be people there middle age and older and I can't risk their health (I don't personally know their health histories so better to be safe I think). So when I get home I"ll have lots of CCs to frost..lol..and eat.

Mike I would still love your recipe. I can't understand why US doesn't use weights more often in the home kitchen. I guess cause it's hard to change but they COULD do it gradually.

Thanks to all of you for your IMMEDIATE help. I'm glad I didn't spend more time trying to "fix" the last batch. Any ideas of what to do with the mixture that is left? It has everything in it except butter but won't whip up it's like a marshmallow cream..kinda tastes like it too.

Mike1394 Posted 17 Dec 2009 , 10:05pm
post #15 of 30
Quote:
Originally Posted by JustToEatCake

OK the second batch came together nicely. I tasted and it's sooo good but for some it would be a bit too buttery I am sure. (I ate a big spoonful, lol). I was taking cupcakes to little party tonite but since they aren't pasteurized eggs in the frosting now I can't because there will be people there middle age and older and I can't risk their health (I don't personally know their health histories so better to be safe I think). So when I get home I"ll have lots of CCs to frost..lol..and eat.

Mike I would still love your recipe. I can't understand why US doesn't use weights more often in the home kitchen. I guess cause it's hard to change but they COULD do it gradually.

Thanks to all of you for your IMMEDIATE help. I'm glad I didn't spend more time trying to "fix" the last batch. Any ideas of what to do with the mixture that is left? It has everything in it except butter but won't whip up it's like a marshmallow cream..kinda tastes like it too.




Glad it came out icon_biggrin.gif I'll PM it to you tomorrow. To cut that butter taste add a lil lemon juice to it.

Mike

metria Posted 17 Dec 2009 , 10:23pm
post #16 of 30

I've been using this recipe:

http://books.google.com/books?id=N1wssR1cU-cC&lpg=PP1&ots=iH_MYoMukv&dq=Cooking%20by%20James%20Peterson&pg=PT459#v=onepage&q=italian%20meringue&f=false

In comparison to other recipes I've researched, it's less butter. It also comes out a little thin, so I add some melted white chocolate to it ... makes it yummy and very stable.

FromScratch Posted 17 Dec 2009 , 11:06pm
post #17 of 30

I didn't read your recipe, but if it calls for salted butter then using all unsalted butter will greatly improve that overly buttery flavor.

I can't stomach it made with any amount of salted butter, but I love it made with all unsalted butter. It gets rid of that stick-o-butter flavor.

FromScratch Posted 17 Dec 2009 , 11:08pm
post #18 of 30

Oooh... I see you are using Shirley's recipe which calls for allsalted butter... I tried that and I couldn't eat it. I also didn't care for the orange extract in it, but that's just me. But if you trade h salted butter for unsalted... it wil be MUCH better. icon_smile.gif

_Jamie_ Posted 17 Dec 2009 , 11:25pm
post #19 of 30

Listen to ^^^^ she's the meringue icing authority. icon_biggrin.gif

FromScratch Posted 18 Dec 2009 , 12:56am
post #20 of 30

LOL Jaime... icon_redface.gif

tsal Posted 18 Dec 2009 , 1:12am
post #21 of 30

I use this recipe with the carton pasteurized egg whites and it turns out perfectly every time. I get rave reviews! (I got it from this web address: http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/:

Swiss Buttercream

The recipe comes from wedding cake genius and my unpaid assistant, Torrie.

For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you cant feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Heres a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.


Hope this could be of help!

prterrell Posted 18 Dec 2009 , 4:23am
post #22 of 30
Quote:
Originally Posted by Mike1394

Quote:
Originally Posted by JustToEatCake

Thanks, I just threw it out, well put it in the fridge and am starting with real eggs (I resist this for health reasons) but anyway.

Mike I couldn't ever over whip if I wanted on that batch..

And do you think cooking the cream of tartar has something to with it? And what about not adding any sugar to the egg whites which I think is weird. I am just about to try again...any help appreciated.



Do you have a scale? I can send you my recipe, but it has to be weighed out.

Cream of tartar????? don't know why it's there. I read the recipe, I woukld choose another.

Mike




Mike, Cream of tartar is something I suggested, and for good reason, as it does something to the egg whites (can't remember exactly what, but Alton Brown did explain it in one of his shows) so that they whip better.

Justtoeatcake, Did you make sure your bowl, beaters, and measuring cup were completely grease-free? I always wipe mine with a paper towel dampened with vinegar just to make sure. Not sure about other brands, but I've never had a problem with the All Whites/Just Whites (cannot remember the exact name, but it's a green carton) not whipping. I always whip to just under stiff peaks before adding the sugar syrup (cook to 248 degrees Fahrenheit) and have never had a problem with the whites becoming over whipped. Since you are worried about salmonella, you CAN use meringue powder (I have a recipe poseted on here for using meringue powder as the base for IMBC), just DO NOT use the Wilton brand as it has a funny taste to it. CK brand works great. However, eggs only need to be cooked to 160 to kill the bacteria and you are pouring in 248 degree sugar syrup, I really cannot see how the egg whites do not get cooked. The chances of getting salmonella from an egg is extremely small to begin with, if that makes you feel better about using fresh eggs. Oh, make sure the egg whites are at room temp and OLDER eggs whip better, too. HTH!

FromScratch Posted 18 Dec 2009 , 5:06am
post #23 of 30

I would recommend using powdered egg white over meringue powder since with the powdered whites you are just getting egg whites and not the gums and sugars and the like that are in meringue powders.

JustToEatCake Posted 18 Dec 2009 , 4:42pm
post #24 of 30
Quote:
Originally Posted by FromScratch

I would recommend using powdered egg white over meringue powder since with the powdered whites you are just getting egg whites and not the gums and sugars and the like that are in meringue powders.



I couldn't find the powdered egg whites what area of the grocery store are they sold in?

metria Posted 18 Dec 2009 , 4:47pm
post #25 of 30

fyi about cream of tartar:

http://www.ochef.com/933.htm

Quote:
Quote:

Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.


Mike1394 Posted 18 Dec 2009 , 7:57pm
post #26 of 30

Prterell I KNOW what cream of tarter does, and is supposed to do. I just don't know why to put it in IMBC, not needed.

Mike

FromScratch Posted 18 Dec 2009 , 9:11pm
post #27 of 30

They might not be in the grocery store... I don't buy them, but you could call and ask if they stock it and if they don't, they may be able to order it for you. icon_smile.gif

prterrell Posted 19 Dec 2009 , 1:06pm
post #28 of 30
Quote:
Originally Posted by Mike1394

Prterell I KNOW what cream of tarter does, and is supposed to do. I just don't know why to put it in IMBC, not needed.

Mike




Well, I use it in mine to help the egg whites whip better. I find it helps the meringue portion form and stabilize better.

JustToEatCake Posted 19 Dec 2009 , 1:25pm
post #29 of 30

I still would like your recipe, Mike...icon_smile.gif

Mike1394 Posted 19 Dec 2009 , 1:28pm
post #30 of 30
Quote:
Originally Posted by JustToEatCake

I still would like your recipe, Mike...icon_smile.gif




My feebleness took over sorry about that. I'll send it later today.

Mike

You have a PM

Quote by @%username% on %date%

%body%