Your details have persuaded me to give SMBC a 2nd try. Never heard about the heating of a bit of SMBC & adding it back to re-blend. Thanks!!
I love using swiss meringue buttercream...but i can seem to color it...like if the gel coloring doesn't incorporate well to the smbc...is there something i'm doing wrong? Should i use powdered food coloring instead? Thank for all your advice :)
Also, try using a blow dryer gently to the outside of the bowl until it starts to come together.
Gel coloring is water based. It doesn't adhere well to the high-fat content. Stick with lighter buttercream colors when tinting or try using an oil-coloring, like those used for melting chocolates.
thank you NJsugarmama! I'll try some oil coloring instead :)
Please help, I can't get past heating the egg whites and sugar. They turn into scrambled eggs. What am I doing wrong?
Thanks for the directions on fixing broken buttercream - worked like a charm. Pretty sure I squealed like a child when it came back together!!!! thank you so much!
You indicate egg whites should be cooked to 238 but the video you link to says 160. thats quite a difference!?
And the ads at the bottom of the video are impossible to close so cant see the written instructions....
Dara1974. You have to keep mixing with a wisk as you are heating your egg whites and sugar, if not........scrambled eggs!
@bern25, the sugar syrup in IMBC gets cooked to 238 degrees F, not the eggs. In a SMBC, you heat the eggs and sugar together to 160 degrees. Although they use the same ingredients, the Italian and Swiss methods are very different. Be sure you thoroughly read through the recipe before beginning and prepare your mise en place with meticulous detail.
It does not work for IMBC but works like a charm for SMBC
OMG.!! Just this morning I had to ice cupcakes to take to work. My btrcrm was in the freezer and I put it in the microwave to soften up so I could beat it back into it's lovelyness ;)!! ..............I left it in a couple of seconds toooooooooooooooo long! I tried to beating it and nothing happened it just thickened into something less soupy. I put it back into the freezer, beat back into the lovelyness it once was, iced those cupcakes and the client was oh so very happy.
For the first time I made a broken buttercream. It was one of the worse times of making an icing. I tried fixing it twice but it stayed like a curdled soup. I left the icing in the fridge overnight cause I didn't have time to repair it then. Next morning took it out and left it to come to room temperature. I tried to separate the liquid oozing out from the icing and gathered all the solid. There's no air left in the meringue but I wasn't worried about that - my concern is to get a smooth texture again so I can apply it to my cake. I tried to whip the icing back together and Oala! After just 2-3 minutes of mixing, it turned out to a very smooth icing. As if nothing happened. Of course it doesn't have the previous volume it had before. But the taste is there and most important is the fact that you can still serve it: nice and smooth and very glossy.
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