Hi,
I just made some swiss meringue buttercream. I have made it before while I was in America and loved it. Now I am in England and used the same recipe to make it but it smells eggy for some reason. It tastes and looks fine but the smell of eggs is overwhelming. I tried to add more vanilla essence to it to try and make it less smelly but that did not work. Does anyone know if there is a way that I can save it?

I would appreciate any help as I made a lot and do not want to waste it.

tc

Aish

What recipe do you use? I use smbc all the time and it never smells "eggy". I use the "well dressed cake" recipe from this site...it is sooooo good!!

Is there a possibility that your eggs were bad. I have never heard of this before. Does it taste bad too? Sorry, I have no idea what would cause this. Maybe someone else could help.

I also make swiss meringue buttercream all the time and have never had an eggy smell - can you post your recipe, please? That may help us in giving advice.

Sounds like some of the eggs got cooked?

i agree with K8memphis...if you used a double boiler to mix your egg whites and sugar you probably had it too hot and before your sugar dissolved some of the eggs cooked...don't really know how to samve

That happened to me once when I let the eggs get too hot.

If you're in England, why does your profile say you're in Milwaukee?

Theresa

Maybe she hasn't updated her profile yet?

this is recipe I used:

http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239

I just wanted to thank everyone for their help I ended up making just normal buttercream instead lol

I am British but moved to Milwaukee after getting married but am in London staying with my parents for a little while lol