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Swiss Meringue Buttercream sugar proportions and temperature.

post #1 of 4
Thread Starter 
I have viewed many recipes on the internet about SMBC.
I'm sick of american buttercream, it's TOO sweet!

woodland bakery SMBC
(180:540)
For 180g egg whites, the sugar stated is 540g in total.
115F

sweetapolita:
150:250 (egg:sugar)
300g egg whites to 500g sugar. If I halve the recipe, it's 150g egg white to 250g sugar.
160F



SO CONFUSED!

Need a reliable recipe icon_sad.gif ASAP
post #2 of 4

http://cakecentral.com/newsearch?search=swiss+meringue+buttercream&type=a-50

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #3 of 4
Small batch for about a 4 and 6" tier, with some left over:

whites from 11 large eggs
2.5 cups sugar
6 sticks unsalted butter
Heavy splash of vanilla extract or a good healthy squeeze from a bottle of paste

Trust me, this is juuuust right.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #4 of 4
Actually, that should fill and ice a six and eight inch tier with some left over. I usually double that recipe and make enough to fill a 6 qt KA bowl.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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