3GCakes, Thanks for the heads up. We don't have Kroger here in the Chicago area (I used to live in Cincinnati and miss that store) but I will keep my eyes open for it in the refrigeration section. Are the liquid egg whites pasteurized? Once opened, how long do they last?
I'm going to order this:
http://www.amazon.com/dp/B000EPOBYC/?tag=cakecentral-20
Its free shipping and you also get 15% off if you get it sent to you automatically every so often...I'm signing up for every 6 months in case I don't like it so I have time to cancel. haha.
At www.fondantsource.com I paid $10.50 plus tax and shipping for 8 oz of CK brand powdered egg whites, so you have a good price on Amazon.
So...is there a huge flavor difference in the two? IMBC does sound easier in a way...I dunno....
It's just the cooking method. I used to use SMBC but it failed on me more times than it worked. I tried IMBC and it has never failed on me; sometimes I cook the sugar syrup too long but that is easy to fix. I use the same recipe as posted above.
One more question...so sorry!
The SMBC recipe I looked up (martha stewart) contains more butter than the one that was given me in this thread (The "well dressed" one)....does more butter make it more sturdy?
It's really flavor preference. You can add or subtract a stick or two from the recipes and it will turn out okay.
The more you add the more butter it tastes and acts like a stick of butter.
I don't think that more butter makes it more sturdy. My thought is that more butter means a more buttery flavour. For me personally, it felt like I was eating a stick of butter whcn I first made an SMBC recipe. It had way more butter than the "Well dressed>>>" recipe.
The other recipe I plan on trying will be the one that FromScratchSF has on her blog. It's close to the well dressed recipe but varies slightly.
Really, it's all a personal taste. All you can do it make one and see if you liked it.
At www.fondantsource.com I paid $10.50 plus tax and shipping for 8 oz of CK brand powdered egg whites, so you have a good price on Amazon.
Yeah I looked up www.fondantsource.com and looks like the Amazon was pretty good...and I can use it for royal icing too, right? That way I can save money from buying meringue powder while I'm at it....
I also use egg whites in a carton. already pasteurized so I just heat the egg whites and sugar until the sugar dissolves.. actually, in school, we used regular egg whites and still only cooked it until the sugar dissolved.
I use the Well Dressed recipe also.. and for my "regular" buttercream, I use a mix of SMBC and shortening/butter buttercream it doesn't crust and it firms up quickly in the cooler..
I have only made the Martha Stewart SMBC, In her cupcake book it show exactly what the icing will look like in each of the steps. I have never had any problems with either recipe. I do know if you start to add the butter before the meringue has cooled enough it will not set up. If this happens you are suppose to stop adding the butter and let it cool. It can be put in the fridge for a few minutes to cool. Also, if there is any grease or yolk, the meringue will not peak. Those are the two main problems with both of the meringue buttercream recipes.
@Kitagirl, I have used that brand of egg whites and there are instructions on the side of the can.
@Kitagirl, you can use powdered egg whites for everything that calls for meringue powder.
Yes, same measurements, so if a recipe calls for 3T of meringue powder, you then use 3T of powder egg whites.
Best of luck Kitagirl, it was fun chatting about IMBC and SMBC with you today.
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