vgcea Posted 15 Jul 2012 , 8:16pm
post #1 of

I've noticed not all SMBC recipes follow the 1:2:3 ratio for egg whites : sugar : butter

For those who have tried different ratios of these ingredients, have you noticed any difference in texture, stability, heat tolerance and/or 'pipe-ability'?

Which ratio works best for you? Thanks!

4 replies
vgcea Posted 20 Jul 2012 , 1:14am
post #2 of

Bump.

mclaren Posted 20 Jul 2012 , 3:08am
post #3 of

Thanks for posting this question vgcea, coz I'm want to know, too.

icer101 Posted 20 Jul 2012 , 3:20am
post #4 of

I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!

vgcea Posted 20 Jul 2012 , 5:38am
post #5 of
Quote:
Originally Posted by icer101

I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!




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