So, i have an issue with my SMBC: the butter flavour is kind of intense UNLESS i add and i mean quite a bit of flavouring (ie. mango extract)... Any suggestions? My recipe is as follows:
1 cup egg whites
2 cups gran. sugar
2 cups unsalted butter..
If i use 1.5 cups as opposed to 2, will the consistency be unpipable? (dont know if thats a word:P) lol
Also, i want it to be light and fluffy, i find it comes out a bit dense... HELP!! please...
AI do not think you are using too much butter. I do think sometimes the brand of butter has a significant impact on the flavor. I once tried Target's unsalted butter in an extreme pinch and was not pleased with the outcome.
It does seem like you are using a lot of sugar in comparison to butter though. I wonder if the sugar emphasizes the buttery flavor? I use three cups of butter to about 2 1/2 cups of sugar. With the addition of a pinch of salt and plenty of vanilla bean paste or extract, I don't get much of a buttery flavor. I think my egg white ratio maybe a bit higher than yours as well, which would result in more of a meringue lightness flavor over butter, I think.
I had that problem too. I switched to 2/3 butter and 1/3 shortening, and it's wonderful! I usually add vanilla and a little almond...
My recipe calls for 6 sticks of butter (1 1/2 cups) and I always only put in 4 (1 cup). It's perfect! Cutting down the butter makes it light and fluffy and it doesn't just taste like sweet butter!
This has been extremely helpful =)
i faced the same problem too, but got a new recipe - nine egg whites, 1&1/2cup sugar and app 2&1/2 cups butter; round it off at the end with vanilla and about a cup of melted white chocolate - amazing!!