AHas anyone ever whipped the butter before putting it the meringue? I thought I read an old post here that someone tried this. Any thoughts in this process?
Read up on SMBC here:
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
She is a cake goddess in my opinion. Takes a very scientific approach to baking and I absolutely eat it up (HA!)
AI don't see the need to whip it ahead of time. I use Warren Brown's IMBC recipe which can be found on YouTube. I let the meringue whip at least 15 minutes before I add room temperature butter.
Quote:
Read up on SMBC here:
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
She is a cake goddess in my opinion. Takes a very scientific approach to baking and I absolutely eat it up (HA!)
I love her recipe in her blog she uses butter she leaves out over night...i was wondering if we would get the same effect if we just whipped the butter.
ADepending on the time of year, and what else is going on in my kitchen, I could not leave butter out overnight and expect it to work. Each kitchen and environment is different. If whipping butter separately gave me the texture and temp I needed for the results I wanted, I would do it. Extra clean up, as it may be. Temperature manipulation of the butter is key to smbc as it is for the smoothing and decoration as well.
Depending on the time of year, and what else is going on in my kitchen, I could not leave butter out overnight and expect it to work. Each kitchen and environment is different. If whipping butter separately gave me the texture and temp I needed for the results I wanted, I would do it. Extra clean up, as it may be. Temperature manipulation of the butter is key to smbc as it is for the smoothing and decoration as well.
When it's very hot I leave things to sit in my (unheated) laundry to be at a cool-ish room temperature. This would be equivalent to putting it in the garage, except there's no room for people in there (wall-to-wall stuff). I live in Australia, which gets quite hot, and my laundry is _always_ cool. It's a big cement and tile room with no windows.
I clip them inside a Rubbermaid cake carrier if they need to stay extra "clean".
Our house stays consistently in the high 60s and it works just fine. It's "bendable" which is perfect for scratch baking or IMBC making.
A
Original message sent by AZCouture
Rebel here...I put it in cold most times. Then I fix it afterward if need be.
Wow! How do you fix it if the butter is too cold? Oh the mysteries of SMBC.
A
Original message sent by Pastrybaglady
Wow! How do you fix it if the butter is too cold? Oh the mysteries of SMBC.
Ah, that's like how I thaw frozen SMBC. I like the blow torch idea too, gotta get me one of those.
Quote by @%username% on %date%
%body%