Cake Central › Cake Forums › Cake Talk › Recipes › Italian Meringue Buttercream, aka scrambled butter...
New Posts  All Forums:Forum Nav:

Italian Meringue Buttercream, aka scrambled butter... - Page 2

post #16 of 29
Thread Starter 
So I made it swiss style last night, following the Joshua John Russell recipe from his Craftsy course. It was perfect last night, but then I put it in the fridge to keep until I was going to use it tonight. I took it out of the fridge, let it come up to room temp, put it in the Kitchenaid and now it's completely split. I can't win!
elsewhere.
Reply
elsewhere.
Reply
post #17 of 29

i use a different formula but i would not have put my smbc back in the mixer just one day old

 

i''l be glad to share it if/when you're ready

 

it's the one margaret braun uses

 

smbc is a great icing and i've never had to toss a batch

 

except the one i put some shortening into

 

never say never

bad artists copy, good artists steal
pablo picasso

 

Reply
bad artists copy, good artists steal
pablo picasso

 

Reply
post #18 of 29

but that was just for taste/texture not for the formula/method

 

you can do this!

bad artists copy, good artists steal
pablo picasso

 

Reply
bad artists copy, good artists steal
pablo picasso

 

Reply
post #19 of 29
Thread Starter 
As it warmed to room temp the butter was starting to bead, so I couldn't use it as it was. It was the perfect consistency last night, the flavor was still more buttery than I'd like but it went pretty well with the red velvet cake I've made. I've put it back in the fridge for a bit, but it doesn't look like it can be rescued.

Good job I picked up some cream cheese just in case...
elsewhere.
Reply
elsewhere.
Reply
post #20 of 29

so maybe your egg whites were too warm when you put in the butter???

 

and i would have kept mine out at room temp overnight too--i would not have friged it

 

but friging it should not have brought about this result either

 

maybe your whites were not whipped hard enough

 

are you whipping by hand?

 

maybe there were unwhipped whites left in the bottom of the bowl?

 

does your beater reach the the bottom of the bowl??

 

there's a formula or technique issue here

 

i'd say mark off a day and test this bad boy till you get it --i know you can do it

 

cream cheese icing!!! great save!!!!

bad artists copy, good artists steal
pablo picasso

 

Reply
bad artists copy, good artists steal
pablo picasso

 

Reply
post #21 of 29
Quote:
Originally Posted by kikiandkyle View Post

So I made it swiss style last night, following the Joshua John Russell recipe from his Craftsy course. It was perfect last night, but then I put it in the fridge to keep until I was going to use it tonight. I took it out of the fridge, let it come up to room temp, put it in the Kitchenaid and now it's completely split. I can't win!

Try whisking it with a hand whisk over a double boiler, that always works for me.
post #22 of 29

I doubt the buttercream was at room temp all the way through and that's why it curdled.  It's fine on the counter for a few days and if it is chilled it needs to be warm all the way through or melt part of it to add to the mass or mix it while hitting the mixer bowl with a blow torch,

post #23 of 29
Thread Starter 
I think that's probably it. There was so much of it, and I was probably a little impatient.
elsewhere.
Reply
elsewhere.
Reply
post #24 of 29

I agree.  It probably wasn't completely room temp before rewhipping. I keep lots of extra SMBC in the freezer.  To speed up the process of bringing frozen or cold buttercream to room temp, try cutting it into chunks and mixing them up now and then so they warm more quickly and evenly.  I have also softened frozen buttercream in the microwave many times,  but with extreme care.  Just  5 seconds at a time on defrost, checking and redistributing the chunks after each, until soft but not melted.  If not in a big hurry, stop before completely soft, and leave it in the closed microwave, or other warm spot until it finishes defrosting. HTH

I'd rather be baking!
Reply
I'd rather be baking!
Reply
post #25 of 29
Thread Starter 
Who knew, I made French style buttercream tonight for the first time using the recipe in Rose Levy's Cske Bible and it tastes amazing.
elsewhere.
Reply
elsewhere.
Reply
post #26 of 29
Quote:
Originally Posted by kikiandkyle View Post

Who knew, I made French style buttercream tonight for the first time using the recipe in Rose Levy's Cske Bible and it tastes amazing.

Rose is my guru and Goddess!! I love her recipes.

post #27 of 29

You mentioned that you use a fluffy american butter cream recipe. I have not been able to find it. Could you let me know where to find it or give recipe please. 

 

thanks

post #28 of 29
Quote:
Originally Posted by kikiandkyle View Post

As it warmed to room temp the butter was starting to bead, so I couldn't use it as it was. It was the perfect consistency last night, the flavor was still more buttery than I'd like but it went pretty well with the red velvet cake I've made. I've put it back in the fridge for a bit, but it doesn't look like it can be rescued.

Good job I picked up some cream cheese just in case...
It

It can be saved. You place it in the mixer with a whisk attachment. Wrap the mixer with plastic wrap. It will get messy. Mix on Med-high or high speed. It will come apart, the water and butter and etc will separate. Just keep mixing. It may take a while. Depending on how warm the temp is in the room. It will eventually come back together. To speed up the process some people torch the side of the bowl a bit to take the chill off. Trust me it works.

Or the other option is to take a quarter of the buttercream. Melt it in the microwave. Mix it in the mixer with the cold to bring it back

Last option. Whisk over a double boiler to bring up the temp and take off the chill.
post #29 of 29

Here is the link for Fluffy American Buttercream

 

http://cakecentral.com/a/fluffy-american-buttercream

I'd rather be baking!
Reply
I'd rather be baking!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Italian Meringue Buttercream, aka scrambled butter...