EllesKakes Posted 12 May 2013 , 9:28pm
post #1 of

Help.  I was making a huge batch of swiss meringue for a cake on Wednesday and wasn't paying attention to the mixer after I added the butter.  I let it whip too long now I have perfectly whipped sweet butter :-(   I do not want to throw it out.  Any advise...should I whip some more egg whites and add this 'sweet butter' to the new batch of whipped egg whites? 

11 replies
jennicake Posted 13 May 2013 , 2:09am
post #2 of

AI know this doesn't answer your question, but I had no idea it was possible to overbeat SMBC! I've got a bad habit of leaving the room once all the butter is added and coming back later. Perhaps I should stop that

Vista Posted 13 May 2013 , 2:14am
post #3 of

I also leave it running for some time.  I have never had it turn out bad.

KathleenC Posted 13 May 2013 , 7:09am
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I thought that's what SMBC was.  Perfectly whipped sweet butter.  icon_biggrin.gif

 

I have whipped and re-whipped SMBC and never had it come out wrong.  Unless, of course, it's been "wrong" every time.  It always tastes buttery, with a hint of vanilla - the flavouring I usually use.

 

Did you add your flavouring (vanilla, or whatever else you were planning on using)?

810whitechoc Posted 13 May 2013 , 12:21pm
post #5 of

I'm also a little confused, what do you mean by perfectly whipped sweet butter, that is what SMBC should be like.  Maybe if you describe what is wrong with it, it might help to give you an answer that would help you.

manddi Posted 13 May 2013 , 12:40pm
post #6 of

A

Original message sent by KathleenC

I thought that's what SMBC was.  Perfectly whipped sweet butter.  :D

I have whipped and re-whipped SMBC and never had it come out wrong.  Unless, of course, it's been "wrong" every time.  It always tastes buttery, with a hint of vanilla - the flavouring I usually use.

Did you add your flavouring (vanilla, or whatever else you were planning on using)?

Yep That's what it's supposed to taste like. If you don't care for the taste add some/more vanilla(or flavoring of choice).

EllesKakes Posted 13 May 2013 , 11:36pm
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:-) I guess when you think about it, you are right but it never looked so over churned before.  Its alway glossy and fluffy.   So I got concerned.

EllesKakes Posted 13 May 2013 , 11:40pm
post #8 of

It looks almost like cheese spread...very thick.

KathleenC Posted 13 May 2013 , 11:58pm
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Do you have any heavy cream, or even regular cream?  Add a bit (a teeny bit to start) and blend it on low.

 

Better yet...try that first with a small amount of your batch first.  If it brings it back to the SMBC you know and love, try adding a bit of cream to the whole batch.

 

The other thing you could try (and in retrospect, I would probably try this first) is to take a small amount of your batch and zap it in the microwave for a few seconds.  Add it back to your bowl and rewhip the batch on low.

EllesKakes Posted 15 May 2013 , 2:55pm

Thank you, soooooo much.  That heavy cream worked like a charm and I think it came out better than my batches in the past.   You are all cake geniuses :-)

KathleenC Posted 15 May 2013 , 4:45pm

I'm glad it worked!  I must admit I've never tried that myself (haven't had to, thankfully), but it seemed logical to me.  icon_smile.gif

 

I have had to do the microwave thing, tho.  That also works, depending on what you're starting with.

EllesKakes Posted 15 May 2013 , 5:17pm

Thanks. :-)

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