Hey everyone! I need some help! I've been making italian meringue buttercream forever, but lately they haven't been working out quite well. I don't know why. So when I whip the egg whites and then pour my syrup in, it turns into a bowl of soup. I mean, eventually when I keep whipping it, it turns out foamy and glossy as it should be, but before it would stay foamy and I just had to continue to whip until it cooled down. My question is, is it cause the syrup is still too liquify and I have to boil longer? Or is it cause the syrup is too hot, hence I should boil it for lesser time? Anyone experience this problem? TIA!
Help with italian meringue buttercream
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I do exactly that too. Pour down side of the bowl but after a minute it turns all watery. Then I have to of course whisk it till it firms up to the stiff and glossy stage. It works out in the end, but takes longer than what I usually would have taken. I just dunno why its starting to do that now. I just want to know if anyone's experienced that and what they did to fix it. It was fine for me before, but lately it just hasn't been working. So weird. Thanks Lfredden!
If there was grease in the bowl I don't think you would get the whites whipped in the first place. So you would be experiencing the issue before you added the syrup.
It does seem the issue is with the syrup. Have you checked your thermometer for accuracy? I found this: http://candy.about.com/od/candybasics/ht/How-To-Test-Your-Candy-Thermometer.htm
Now I'm going to go check my thermometer.
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I go to 250. And it goes from 240 up past 250 really quick, so you really have to be watching it. The more stable your syrup, the more stable your finished buttercream. Hope this helps!