Mbc Epiphany!!

Decorating By Melvira Updated 3 Jun 2011 , 7:51pm by DeniseNH

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FullHouse Posted 25 Aug 2010 , 11:48pm
post #181 of 279
Quote:
Originally Posted by Sassy74

Hmmmm. Just tried this with ALL liquid egg whites and had to start over. It would never whip up to soft peaks. Not sure what I might have done wrong. My egg whites weren't new, so maybe they don't work so well after a few days in the fridge?

Anyway, I started over with real egg whites and it whipped up like a champ, so all is not lost haha!




I just made my raspberry smbc with egg whites that I had opened 5 days earlier (still way before the exp. date) and they whipped up wonderfully. Mine were the store brand (Harris Teeter), I've read on here that the brand you use does make a difference.

Edited to add: if you have any grease in your bowl on on your utensils, that can cause failure.

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crazyladybaker Posted 25 Aug 2010 , 11:48pm
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Quote:
Originally Posted by Melvira

It is utterly perfect in every way. Only three basic ingredients, and then whatever flavoring you desire. Smooth, silky, painfully delish! I just made a batch of Butter Rum, and it's my new favorite! icon_lol.gif

1 c. liquid egg whites (or 4 large egg whites)
2 c. sugar
6 sticks butter (half salted, half unsalted)
optional - tiny pinch of salt
flavoring

Put egg whites in mixing bowl of stand mixer (or whatever you use) and place that in a pot of simmering water. (Make sure NO yolk gets in it!) Slowly pour in premeasured amount of sugar while gently whisking. If desired add a very small pinch of salt. Heat just until sugar is completely dissolved. (For the technical peeps, at least 140 degrees in order to pasteurize them. But it will get warm enough by the time the sugar is dissolved, so I don't even use a thermometer.) Place bowl in a water bath to begin cooling while you slice butter into pats. Place bowl on stand mixer with whisk attachment on med-high to high speed. Whip until soft peak stage and whites are completely cool. Switch to paddle attachment and slowly add butter while beating at medium speed. At one point it may seem like it's curdled or separating, ignore that, finish adding the butter and turn up the speed to med-high and within a minute or two it will be the most smooth, beautiful icing. Add desired flavoring. For a batch this size I add an entire 2 dram bottle of LorAnn because I like lots of flavor. It is wonderful! thumbs_up.gif




Thank you thank you thank you for posting this. I too had the same light come on while at the store. I was too chicken to try the just whites but I am so glad you were brave for me! This recipe sounds yummy and I am going to use it on a cake order next week.
Thanks so much for this!! You rock!

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Sassy74 Posted 26 Aug 2010 , 1:52am
post #183 of 279

Fullhouse, I used a name brand that I'd opened several days ago...not sure how many, but prolly right before the weekend. They just didn't want to whip up.

Yeah, I know that egg whites hate fat, so I'm sure to clean my bowl/beaters THOUROUGHLY before I make any type of meringue. Not sure what my problem was but thankfully it happened before I'd added the butter, so all I was out was a little egg white and sugar. Phew!

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Melvira Posted 26 Aug 2010 , 4:13pm
post #184 of 279

Did you keep whisking them while heating? I found that makes a huge difference. Again, it could be the brand you have, not sure. I'm sorry you had a fail! But I'm glad you didn't give up!!

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Crimsicle Posted 26 Aug 2010 , 4:28pm
post #185 of 279

I just made another experimental batch - used the second half of the package of whites I opened the other day. This time, I whisked during the heating, and it's amazing. The stuff whipped RIGHT UP! Almost too fast. My butter was still stiff! I still haven't found just the right mix of fats and white chocolate to suit me, but getting close.

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Melvira Posted 26 Aug 2010 , 4:44pm
post #186 of 279

Crimsicle, isn't it a crazy difference? I didn't think it would be THAT dramatic but it was.

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Herekittykitty Posted 26 Aug 2010 , 5:34pm
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For the liquid egg whites. Not all brands are 100% whites, some are 99% with other additives. Make sure you are getting the ones that are 100%, the others are more prone to fail b/c of the additives.

Melvira - Your killing me with all these great flavor ideas, but my neighbors love you! And thus me, which leads to lots of free repairs around my very old house. .... On second thought, you are my favorite person EVER!

icon_lol.gif

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Sassy74 Posted 26 Aug 2010 , 6:11pm
post #188 of 279

Mel, I whisked and whisked and whisked until I thought my arms were gonna fall off. I even went back and watched that 1-2-3 MBC video on YouTube to see if I'd done anything different. Nope. Not sure what went wrong. It may have been operator error, but the only thing I *know* I did different was to use all liquid egg whites.

I may HAVE to make another batch just to renew my confidence lol !

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Melvira Posted 26 Aug 2010 , 8:16pm
post #189 of 279
Quote:
Originally Posted by Herekittykitty

For the liquid egg whites. Not all brands are 100% whites, some are 99% with other additives. Make sure you are getting the ones that are 100%, the others are more prone to fail b/c of the additives.

Melvira - Your killing me with all these great flavor ideas, but my neighbors love you! And thus me, which leads to lots of free repairs around my very old house. .... On second thought, you are my favorite person EVER!

icon_lol.gif




Aw, stop it! You're making me blush! On second thought, it's ok! Hahaha!

Sassy, definitely don't give up! Once you get it, it's SOOO worth it! Muah!

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CandyLady Posted 30 Aug 2010 , 12:11pm
post #190 of 279

Hi Mel: mine too failed... I bought the liquid egg whites and even tested with temp guage...I whipped until I thought I would kill my mixer and finally threw out. I tried the liquid with less sugar and also threw that out. I guess I will try again with regular egg whites another time and see if that works. Could have been the liquid whites I bought.

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Melvira Posted 30 Aug 2010 , 1:04pm
post #191 of 279

Oh man, that is FRUSTRATING!! I'm so sorry to hear that. I was worried when I tried them, I thought it might fail, but so far I've managed to pull through each time. I hope you get it to work for you. That totally stinks!

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imagenthatnj Posted 30 Aug 2010 , 2:00pm
post #192 of 279

I used this small-amount recipe to practice long ago (look on bottom).

http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/

And here's a very good video to watch:
http://wn.com/123_swiss_meringue_buttercream!

I also have a DVD from the Culinary Institute of America just on meringues. Some pointers:

Egg whites and bowl have to be clean (we all know this)
Egg whites will whip faster if they're at room temperature
You can use cream of tartar to make a more stable meringue, but don't use a copper bowl. It's toxic.
Water shouldn't be boiling very strong on your double boiler
Gently whisk the whites, no whipping
Bowl SHOULD NOT touch the boiling water

I only use pasteurized egg whites in a carton once I got brave enough. I was terrified at the beginning, but they definitely work all the time now. I only use unsalted butter.

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Gingoodies Posted 30 Aug 2010 , 3:25pm
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Has anyone tried using a hand mixer on a VERY LOW speed? or do you have to use the whisk for the heating step?

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Melvira Posted 30 Aug 2010 , 4:28pm
post #194 of 279

You really will have better luck with the hand whisk simply because while you're dissolving the sugar you're not trying to whip up the whites... you're just dissolving that sugar and getting it warm enough to kill any yuckiness! Hehehe. I think a hand beater would be too much for that process. I could be wrong of course... it's happened once or twice! HA! icon_redface.gif

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almageane Posted 30 Aug 2010 , 5:03pm
post #195 of 279

I am new to cake baking. Thanks for the recipe. I hope one day that I will be able to share such wonderful recipes.

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countrygirll Posted 4 Sep 2010 , 12:41am
post #196 of 279

HI All,
I joined CC approximately one month ago and am just blown away by how much everyone helps each other---it's GREAT! I cannot wait to try Melvira's IMBC recipe--I am hoping to try it this weekend providing the weather cools off here in Massachusetts, it have been absolutely brutual since Monday! Currently we are awaiting Hurricane Earl which is suppose to be a tropical storm this evening.

When I was young, my Mom would buy us cakes from a local bakery and I hope some day that I can get close to what their recipe is. I have never tried a meringue frosting, an since I am totally addicted to frosting, I cannot wait!!!

thank you all again for your help!

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Melvira Posted 4 Sep 2010 , 2:15pm
post #197 of 279

Well, we are glad you're here!! Just remember that I made a little typo, so if you follow that first recipe and use real eggs, it takes approx 8 egg whites to make a cup! But if you try the liquid, it's just a measuring cup full! Also this type of icing took a little while to grow on me, so don't give up if you don't like it right away!! Thanks for joining us and let us know how it turns out!! thumbs_up.gif (And what your favorite flavor turns out to be! Ha!)

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countrygirll Posted 5 Sep 2010 , 12:24am
post #198 of 279

Hi Mel,
well I made the IMBC today and I have to say that it is very smooth, but it does have a very buttery taste to it. I did half with vanilla (wilton brand) flavoring and the other half with cocoa baking powder--and the cocoa taste much better. I am making some chocolate chip cookie dough cuppies to bring into work and wanted to do half with chocolate and half vanilla IMBC. Like I mentioned I am new here and learning, but I did purchase some of the Torani flavoring, but only the hazelnut as that was all my walmart had in stock. Do you think perhaps I need something other than the wilton flavoring to cover the buttery taste? I have to tell you that I could have eaten the whole bowl of whipped meringues---ugghhhh --it was soooooooo good. Reminds me of the days my Mom and I would make homemade tapioca pudding with lots of whipped meringues...oh yum.... Sorry getting off the subject here.....but I love to talk about food and desserts!!!!!

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Melvira Posted 5 Sep 2010 , 12:39am
post #199 of 279

You know, it really is just my narrow opinion that the Wilton is not very delicious. I think you would really like it a lot better with something else in it for flavor. Since your options sound a little bit limited, I'm not sure what to suggest. Maybe even just another brand of vanilla. I think you'll like it if you get some good flavoring!! thumbs_up.gif Good luck!!

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GrandmaG Posted 5 Sep 2010 , 12:40am
post #200 of 279

I think it's buttery too and I found I like it better as a filling. Adding purees help with the butter taste though along with flavoring.

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Melvira Posted 5 Sep 2010 , 12:44am
post #201 of 279

Oh, and another phenomenal addition... melted chocolate. Especially white chocolate. Because the buttery flavor 'goes' with chocolate. I added 6 ounces (one box) of melted chocolate to a batch of icing (the recipe that starts with 1 cup of egg whites) and it was amazing. We're talking eatin' with a spoon here!! Oh yah! icon_lol.gif (I am SO hungry right now!!)

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playingwithsugar Posted 5 Sep 2010 , 12:51am
post #202 of 279
Quote:
Originally Posted by GrandmaG

I think it's buttery




I have seen this statement many times when the PS/MBC debate comes up.

While I am not trying to convert the PS users, please allow me to suggest that those of you who feel that MBC frostings are too buttery, should do a little research for other MBC recipes online. There are a couple of them out there that don't use as much butter as others. With a little online research, you might find one that is more suited to your taste.

Theresa icon_smile.gif

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Melvira Posted 5 Sep 2010 , 12:55am
post #203 of 279

I agree with that whole heartedly Theresa! I've seen different recipes that use less butter with the same amount of egg whites and sugar. Definitely experiment with different ratios and find something that works best for your taste buds! And, if it's still not right... at least you gave it a shot right? I kind of wish I hadn't... now I'm so addicted! Ugh! icon_cry.gif

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GrandmaG Posted 5 Sep 2010 , 1:05am
post #204 of 279

Thanks Theresa. I want to love SMBC! I really do. I think I'm just used to the American buttercream. I enjoy making the SMBC and want to try all the different flavors. Maybe I'll try it with less butter next time.

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crazyladybaker Posted 5 Sep 2010 , 1:24am
post #205 of 279
Quote:
Originally Posted by Melvira

Oh, and another phenomenal addition... melted chocolate. Especially white chocolate. Because the buttery flavor 'goes' with chocolate. I added 6 ounces (one box) of melted chocolate to a batch of icing (the recipe that starts with 1 cup of egg whites) and it was amazing. We're talking eatin' with a spoon here!! Oh yah! icon_lol.gif (I am SO hungry right now!!)




I have to second this. I made this last week and put in melted white chocolate and it was wonderful. It really cut down on the buttery taste. Everyone raved about the frosting and cake.

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playingwithsugar Posted 5 Sep 2010 , 1:30am
post #206 of 279

Hey, Mel, does this mean that you're giving up your crown as the Queen of Bettercream? LOL!

Theresa icon_smile.gif

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countrygirll Posted 5 Sep 2010 , 1:33am
post #207 of 279

thank you all so much for your help.

Adding Puree sounds wonderful, but I will have to save that for another cuppie recipe.

Could I alter my vanilla batch of IMBC now? I don't know how that would work if I added melted chocolate to it now?

I will try a little less butter next time....but I really have to get out there and invest in some flavoring.

Do most of you buy directly from stores/food services or order on line?
What are you favorite brands and flavors?

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crazyladybaker Posted 5 Sep 2010 , 1:39am
post #208 of 279

for vanilla I am madly in love with this stuff. I just found lots of it at TJ Maxx and I bought every jar they had...lol

http://www.kingarthurflour.com/shop/items/vanilla-bean-paste-4-oz

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crazyladybaker Posted 5 Sep 2010 , 1:40am
post #209 of 279

oh and I love Lorann emulsions too icon_smile.gif

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playingwithsugar Posted 5 Sep 2010 , 1:56am
post #210 of 279
Quote:
Originally Posted by countrygirl71

Could I alter my vanilla batch of IMBC now? I don't know how that would work if I added melted chocolate to it now?




countrygirl71 -

It depends on how much vanilla you already have in your recipe. If it is very, very vanilla, then I would not try to add chocolate to it, as the flavors would fight each other.

If it's just 1 teaspoonful, then by all means, go ahead. That small amount of vanilla is usually added to any chocolate frosting recipe, and would work in complement with the chocolate.

Theresa icon_smile.gif

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