My Smbc Won't Meringue!!

Decorating By nancylee61 Updated 1 May 2014 , 3:43pm by Pastrybaglady

nancylee61 Posted 30 Apr 2014 , 5:43pm
post #1 of 20

This happened last week, also, after many successful times doing this. 

 

Followed the recipe, heated the egg whites to 150, used lemon juice on everything to make sure it wasn't oily, used bought egg  whites that usually work great!

 

 Been beating it for about 20 minutes now, it's just a little thicker liquid.

 

Should I just throw it out and start over?? It is rainy and cold here,

Nancy

19 replies
nancylee61 Posted 30 Apr 2014 , 5:59pm
post #2 of 20

AOk, it seems to be firming up now after 1/2 hour of beating.

Any ideas why this happens?

-K8memphis Posted 30 Apr 2014 , 6:01pm
post #3 of 20

divide it down into half and half and half and add the right amount of butter to a small amount and see what you get

-K8memphis Posted 30 Apr 2014 , 6:03pm
post #4 of 20

i mean --mine gets foamy from me whisking/beating h out of it in the double boiler before i ever get it in the mixer--

 

idk-- hope it works!

nancylee61 Posted 30 Apr 2014 , 6:13pm
post #5 of 20

AOk, giving it a try, thank you!

nancylee61 Posted 30 Apr 2014 , 7:11pm
post #6 of 20

AI mixed it for an HOUR to very soft peaks. Just put the butter in, will see what happens.

MBalaska Posted 30 Apr 2014 , 7:25pm
post #7 of 20

You can do it.  You will do it.  Lots of people go through the same learning curve.  I did!!

take a minute and read this thread.  There's a couple of video tutorials  posted in here.

Get a cup of tea, watch the videos, and relax.  You'll get it figured out, you're bound to in time.

 

http://cakecentral.com/t/769483/grainy-swiss-meringue-buttercream#post_7506270

-K8memphis Posted 30 Apr 2014 , 7:30pm
post #8 of 20

soft peaks should work

mattyeatscakes Posted 30 Apr 2014 , 7:41pm
post #9 of 20

ANo eggyolks (even the tiniest bit) got into the bowl? Even the slightest protein or oil can be a problem. Even oil from your fingers.. Wipe your bowl clean with lemon juice or vinegar and let dry.

I use pasturized egg whites from a carton and they work great! I just add 1/8 tsp of cream of tartar to help the eggwhites whip up to medium/stiff peaks. You can try adding cream of tartar next time too, it'll definitely help :)

Goodluck! SMBC is the best! :)

nancylee61 Posted 30 Apr 2014 , 7:57pm
post #10 of 20

AI'm trying to get it to come together now. I used egg whites from the store, so it's not the egg yolks! I used lemon to clean everything, maybe I missed something. I swear, it's the weather!

mattyeatscakes Posted 30 Apr 2014 , 8:01pm
post #11 of 20

AI use store bought egg whites too and i've read somewhere that they don't whip up as well as real eggwhites (separated from the yolk). The tip i got was add 1/8tsp cream of tartar :) try that maybe it'll work on your batch :)

thecakewitch Posted 30 Apr 2014 , 8:02pm
post #12 of 20

AMaybe the eggwhites are old? Maybe the whisk of the mixer is not that dry?

nancylee61 Posted 30 Apr 2014 , 8:04pm
post #13 of 20

AFinally! Success! Thank you! I kept beating, was too warm, chilled it. Was too cold, put it over Bain Marie quickly! Now, luscious SMBC! I really didn't want to dump it, as it is a double batch! Nancy

mattyeatscakes Posted 30 Apr 2014 , 8:15pm
post #14 of 20

ASounds awesome! :) whoohoo! :) happy dance!

MBalaska Posted 30 Apr 2014 , 8:38pm
post #15 of 20

Knew you could do it !!!;-D

nancylee61 Posted 30 Apr 2014 , 8:53pm
post #16 of 20

AThank you! I was about to dump it.

And I just made another batch with real egg whites and it meringued in 3 minutes. So,odd. :)

Pastrybaglady Posted 1 May 2014 , 1:38am
post #17 of 20

AI experience this as well. Cartoon egg whites take a looong time to meringue, but once I get it to medium peaks I add the butter and it comes together quickly. When I use fresh eggs it meringues really fast to stiff peaks but takes a really long time to come together on low with the butter. So either way it takes me a long time. I figure better to use fresh eggs and go longer on low than high and save my KA!

Pastrybaglady Posted 1 May 2014 , 8:30am
post #18 of 20

Quote:

Originally Posted by Pastrybaglady 

I experience this as well. Cartoon egg whites take a looong time to meringue, but once I get it to medium peaks I add the butter and it comes together quickly.

 

Uh yeah, that would be "Carton" egg whites.  Cartoon egg whites I'm sure behave quite differently.

nancylee61 Posted 1 May 2014 , 10:21am
post #19 of 20

AYes, but cartoon egg whites entertain you while they beat, don't they? :-D

Pastrybaglady Posted 1 May 2014 , 3:43pm
post #20 of 20

AOr they're mocking me!

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