I have a recipie that fills my 5qt KA, comes out great. I would make it no more than 1 day ahead, or you'll have to refrigerate it, then bring it back to room temp and then re-beat it.
20 eggs
3 cups sugar
4 lbs unsalted butter
vanilla/almond to taste
I need to made SMBC, a lot of it. Do I have to make it a single batch at a time? Has anybody made multiple batches of this stuff at once?
Also, should I keep it in the fridge or can I keep it at room temp until I use it (2 days).
You can make as big a batch as your mixer will hold. I wouldn't store it at room temp that long....but since you can make it really fast, why not rearrange your to do list and make it fresh the day you need it?
I have a recipie that fills my 5qt KA, comes out great. I would make it no more than 1 day ahead, or you'll have to refrigerate it, then bring it back to room temp and then re-beat it.
20 eggs
3 cups sugar
4 lbs unsalted butter
vanilla/almond to taste
Seriously? 4 lbs of butter? I use 4 1/2 cups and can barely get all of that incorporated before it's 'right' ....
I have a recipie that fills my 5qt KA, comes out great. I would make it no more than 1 day ahead, or you'll have to refrigerate it, then bring it back to room temp and then re-beat it.
20 eggs
3 cups sugar
4 lbs unsalted butter
vanilla/almond to taste
Seriously? 4 lbs of butter? I use 4 1/2 cups and can barely get all of that incorporated before it's 'right' ....
Speaking of SMBC, I was watching one of the Food Network Cake Challenges the other day and Duff Goldman showed how to make SMBC.....he didn't heat the egg whites and sugar, just whipped them and added the butter.
I know you could probably do this with pasteurized egg whites....and maybe he did that....I didn't see.....but I'd be afraid of using raw whites without heating them.
Jeff, I've made that & used it on dummies--seems to act a little greasier--my cooked icing clings to the bowl--the uncooked slips out of the bowl. It's not a greasy mouth feel though.
It's a very interesting thing huh.
You can definitely make multiple batches at a time as long as your mixer can handle it. The only problem that I had making a really large batch, I think I did 5X, was that some of the egg white actually cooked. If this happens, just push the icing through a stainer before using it to get any chunks out. Other than that, I had no problems! HTH!
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