Should the eggs whites have to be at room temp for a Swiss Meringue Buttercream?
AIt doesn't matter, you're heating the mix anyway so the starting temp is irrelevant.
Acold eggs are easier to separate -- warm eggs make a greater volume of meringue
Anot necessarily -- cold eggs are easier to separate -- warm eggs make a greater volume of meringue
O.K. Thank you. I wasn't sure because every recipe I read doesn't state it.
Aso let me rephrase -- you want cold eggs at first so the yolks aren't as apt to break -- and after the sugar and eggs are cooked, the warm mixture yields more volume than a cold mixture --
i didn't want you to think that if you started the process with warm whites you get more volume -- ;)
AI use carton eggwhites straight from the fridge :)
I use cartoned egg whites and pull them out of the fridge a couple of hours before I'm ready to make the icing. Doesn't take quite as long to cook them with the sugar as it would if they started out fridge cold. I just find that step the most tedious, so if I can shorten it by a minute or three, I'm happy.