What the heck am I doing wrong? I tried making Duff perfect butter cream frosting and nothing happened I beat the egg whites with the sugar for 20 min and it never even began to thicken let alone peak. HELP
What frosting do you use when the weather is this hot and the cake need to transport, without melting???
Penster are you making italian meringue buttercream? If so, you have to make sure your sugar mixture is at least soft ball consistency. I think it's 220 degrees F, use a candy thermometer to get the right number. Anyway, when that is creeping towards 200 degrees, you then start to whip your egg whites until it begins to get a medium peak.
Once the sugar mixture hits 215 degrees take it off the stove and pour it down the side of your mixing bowl. {Note: Use extreme precaution, sugar mixture is beyond hot and you can seriously burn yourself if it splatters on you.} Whip the egg white/sugar mixture on high until it doubles in size which it will, it'll take a few minutes. Also, you have to have your butter cold and cut in 1 inch pieces and when the egg white/sugar slightly cools then put the butter piece one at a time. You can't do this when mixture is hot, your butter will melt and it won't be the same. Once all of the butter has been added, continue to whip it. It will take some time but it will come together. At one point it may look curdled just continue to whip it will come together and get the smooth look.
Sorry for the winded directions, this is absolutely the best tasting bc. At least for me it is.
Quote by @%username% on %date%
%body%