Smbc Ratios & Stability.

Baking By vgcea Updated 20 Jul 2012 , 5:38am by vgcea

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vgcea Posted 15 Jul 2012 , 8:16pm
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!

4 replies
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vgcea Posted 20 Jul 2012 , 1:14am
post #2 of 5

Bump.

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mclaren Posted 20 Jul 2012 , 3:08am
post #3 of 5

Thanks for posting this question vgcea, coz I'm want to know, too.

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icer101 Posted 20 Jul 2012 , 3:20am
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!!!!

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vgcea Posted 20 Jul 2012 , 5:38am
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!!!!




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