Swiss Meringue Buttercream

Decorating By chris2110 Updated 3 Sep 2014 , 6:48am by KathleenC

chris2110 Posted 31 Aug 2014 , 11:19am
post #1 of 8

Should the eggs whites have to be at room temp for a Swiss Meringue Buttercream?

7 replies
winniemog Posted 31 Aug 2014 , 11:21am
post #2 of 8

AIt doesn't matter, you're heating the mix anyway so the starting temp is irrelevant.

-K8memphis Posted 31 Aug 2014 , 11:32am
post #3 of 8

Acold eggs are easier to separate -- warm eggs make a greater volume of meringue

-K8memphis Posted 31 Aug 2014 , 11:34am
post #4 of 8

Anot necessarily -- cold eggs are easier to separate -- warm eggs make a greater volume of meringue

chris2110 Posted 31 Aug 2014 , 11:36am
post #5 of 8

O.K. Thank you.  I wasn't sure because every recipe I read doesn't state it.

-K8memphis Posted 31 Aug 2014 , 11:48am
post #6 of 8

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 -- ;)

mattyeatscakes Posted 1 Sep 2014 , 5:34pm
post #7 of 8

AI use carton eggwhites straight from the fridge :)

KathleenC Posted 3 Sep 2014 , 6:48am
post #8 of 8

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.



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