Need Help Fast!!!

Decorating By Tawana Updated 13 May 2007 , 1:10am by candy177

Tawana Cake Central Cake Decorator Profile
Tawana Posted 11 May 2007 , 10:06pm
post #1 of 15

I can't get my egg whites to form a stiff peak.
What am I doing wrong?
There mixing now.

14 replies
torki Cake Central Cake Decorator Profile
torki Posted 11 May 2007 , 10:08pm
post #2 of 15

try a tiny pinch of salt!!

cakesbybert Cake Central Cake Decorator Profile
cakesbybert Posted 11 May 2007 , 10:09pm
post #3 of 15

Was there any moisture or grease in your bowl or on your mixer parts - if there was they may never peak - these will break down the process.

Tawana Cake Central Cake Decorator Profile
Tawana Posted 11 May 2007 , 10:11pm
post #4 of 15

No, I made sure there was no water or anything in there.

Tawana Cake Central Cake Decorator Profile
Tawana Posted 11 May 2007 , 10:14pm
post #5 of 15

I tried the salt and isn't working.
Maybe I should scrap the whole bowl.

I really wanted to try Duff's buttercream.
I have never been able to make meringue.

cakesbybert Cake Central Cake Decorator Profile
cakesbybert Posted 11 May 2007 , 10:16pm
post #6 of 15

Don't know if the weather could be playing a part in the process also

another thing - and sorry I can't remember which one is right - but the temperature of the eggs also can be a factor - but can't remember is they should be room temp or cold - sorry

sweetlybaked Cake Central Cake Decorator Profile
sweetlybaked Posted 11 May 2007 , 10:18pm
post #7 of 15

Try turning up your mixer. That might help. Your utensils have to be completely grease free. Just let it run awhile, sometimes it takes longer than anticipated. Good luck.

Elserj Cake Central Cake Decorator Profile
Elserj Posted 11 May 2007 , 10:19pm
post #8 of 15

The only time I ever made a meringue, it took forever for the egg whites to peak. How long have you been beating?

JoanneK Cake Central Cake Decorator Profile
JoanneK Posted 11 May 2007 , 10:19pm
post #9 of 15

Are you using the wisk and not the paddle? The eggs should be room temp. Maybe the eggs weren't that fresh????

SCS Cake Central Cake Decorator Profile
SCS Posted 11 May 2007 , 10:21pm
post #10 of 15

I am just going to make some meringues, and the recipe I'm following said use room temperature egg whites. Don't know if this helps at all.

roxxxy_luvs_duff Cake Central Cake Decorator Profile
roxxxy_luvs_duff Posted 11 May 2007 , 10:22pm
post #11 of 15

maybe try added a little cream of tarter? that might work

Tawana Cake Central Cake Decorator Profile
Tawana Posted 11 May 2007 , 10:26pm
post #12 of 15

Ok, I'm going to start again from the beginning with room temp egg whites. I'm using the boxed egg whites.
Thanks guys. I appreciate all your help.

Tawana Cake Central Cake Decorator Profile
Tawana Posted 12 May 2007 , 10:21pm
post #13 of 15

Ok. I tried again with room temp eggs. It took 30 minutes to make the meringue and another 20 minutes to make the buttercream.
UUGGGHHH!!!! Wont' do that again.

dsramek421 Cake Central Cake Decorator Profile
dsramek421 Posted 13 May 2007 , 12:55am
post #14 of 15

I know that you are done with your egg whites for now, but for next time remember these 5 key points. 1) Room Temp eggs 2) Older whites whip better 3) No fat introduced into the whites or equipment used 4) adding an acid helps, cream of tartar or lemon juice, 5) mix on med speed for 2 mn then increase the speed. Hope this helps for next time!

candy177 Cake Central Cake Decorator Profile
candy177 Posted 13 May 2007 , 1:10am
post #15 of 15

Did you use the better than eggs egg whites or whatever? I noticed you said boxed egg whites. I've seen on the cartons that they are not recommended for meringue or angel food cake - perhaps that's why?

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.