What is the best temperature to heat my whites/sugar to in Swiss Meringue Buttercream? The Well Dressed Cake one on Cake Central is one of my favourite so far! But I'm a little confused because:
Some recipes say 115-120 degrees Fahrenheit (46 Celsius).
While other recipes say 140-160 degrees Fahrenheit (60-71 Celsius).
I'm worried if heating it up to 160 F cooks/coagulates the whites at all?
For those that have experience with this type of buttercream - what temperature do you cook your whites to?
Thank you for any information to this puzzle - it is greatly appreciated!
I use Martha Stewart's recipes and hers always say 160 degrees
I just tried heating to 160 and it turned out great! It actually made a pretty stable meringue! It was a large batch so I'm really happy I didn't mess it up.
160 will also pasteurize your eggs, which is a good thing. I always make sure to go there too.