post #1 of 5
I've noticed not all SMBC recipes follow the 1:2:3 ratio for egg whites : sugar : butter
For those who have tried different ratios of these ingredients, have you noticed any difference in texture, stability, heat tolerance and/or 'pipe-ability'?
Which ratio works best for you? Thanks!
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post #4 of 5
I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!
post #5 of 5
Quote:
Originally Posted by icer101
I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!
I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!
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