I just tried a new way of making Swiss "Meringue" Buttercream. I came across this blog purely by accident and thought it would be worth a shot. (those are air quotes around the word meringue, because you don't actually make actual meringue)
I used the same ingredient quantities I use when I make Sweetapolita's SMBC (my usual), except I used the vanilla quantity suggested in the blog (double my norm).
It was good!
I'm feeling disloyal.
Anyway, I was just curious if anyone else has tried it, and if so...your thoughts?
oh that's really cool! i like it -- makes a lot of sense for sure -- i especially like the 'can be stored frozen' part --
brava to the author and thanks for sharing
Yes, the way she explained the science of it all did make a lot of sense. I was pleasantly surprised. It might just become my usual method now.
I did make a bit of an error when I made it, though. I cooked the egg and sugar mixture as usual, then put it in the fridge overnight. When I went to make the icing (had my butter all creamed and ready), the sugar had separated and coated the bottom of the bowl and I ended up having to reheat it all and let it cool again. This time I let it cool in the freezer, stirring it every so often so the sugar wouldn't separate again. Once it was cool enough, I made the icing.
I used the ingredient quantities I usually use and it seemed to make a similar amount. It was really smooth, and tasted like regular SMBC.
My thoughts: http://www.cakecentral.com/t/777294/has-anyone
Sounds like we had close to same feelings on finished product compared to traditional.
Yes, I guess we did.
I have always used cartoned egg whites, with no issue. (My idea of separating eggs is putting them in different parts of the kitchen...otherwise I'm no good at it) I also don't/didn't add anything else, other than one more tablespoon of vanilla, as Summer suggested in her recipe. I haven't frozen hers, but have frozen traditional with no problem, so I suspect hers will be the same.
I'm doing another cake for my grandson's birthday next week, so am going to try hers again for that.
And I do LOVE the fact that you don't have to sanitize every little utensil/bowl/beater with lemon juice before starting.
i usually trusted my equipment to be oil free -- code for too lazy to do extra sanitizing --
but a funny story -- working in bakeries is quite different than working from home -- equipment that would have long been discarded from a home kitchen is used year after year in a working bakery -- so i was needing some royal icing and the only available mixing bowl had a generous hole in it but i got it all cleaned up -- and i said, 'what about this big hole' and the chick put a big blob of shortening over it -- for mixing royal icing so i had to go wash the dang thing all over again-- hahahaha -- probably why i don't extra sanitize
AThat's awesome and makes perfect sense. I made SMBC recently for the first time and was puzzling over spending all the effort to whip air into it just to completely deflate it a minute later.
AI've never sanitized for whipping egg whites. If it's clean enough to be in the cabinet it's clean enough. Never been a problem.