Is this normal with SMBC? Everyone talks about the great taste, but I distinctly tasted egg a little bit, and the smell was sort of off putting to me. I am used to eating old fashioned buttercream, and smelling the butter. Do you think I did something wrong?

Did you add enough vanilla to the ready smbc? I make mine with 5 sticks of butter and add a 1/4 C vanilla...and I also added 1/2 C of raspberry puree until the raspberry taste was noticable enough. I really love the taste of smbc!

Definitely overheated the eggs a little bit. If you end up cooking them slightly, they take on that sulfury egg smell that eggs do. If you have a thermometer, you can more accurately gauge whether you are getting close to cooking them or not. Over 165 is when the egg whites start cooking, the sugar insulates them a little bit.

If you aren't using a double boiler (or just a bowl over barely simmering water), try that. If you were using a double boiler, try using a glass bowl on top rather than metal - it protects them a little better if the steam gets too strong. Make sure the water is barely simmering.

UGH - I did this the other weekend- overcooked the eggs -it was sooooo nasty I couldn't get past the taste and smell - - I tried to continue making it- and just had to throw it all out- what a waste! So last time I was over wary -and under-cooked it, my sugar didn't cook enough so it didn't disolve completely- slight grainy texture, but still yummy. I never thought to use a candy thermometer - - thanks for the idea!

Can you use powdered egg whites for SMBC? Just thinking that would rule out the chance of cooked eggs taste.

Lori! FromScratchSF has an amazing tutorial on SMBC, also there is a you tube video that is incredibly cheesey, but full of nice little tips, just google "how tomake SMBC" and its the first video that will pop up. I have read conflicting reveiws about the powdered egg whites. I always wisk the egg whites and sugar over a double broiler and as it starts to get frothy, dip my finger in, if the sugar is disolved, the eggs have been pasteurized (but from what I understand that means the temp is 150-ish...125 seems low)...Good luck!

I regularly end up scrambling my eggs! I've found that if I try to heat them too quickly this happens no matter how fast I whisk. I have to heat mine over a lightly simmering double boiler. It takes a long time, but it's the only way I've managed to get to 160 without scrambled eggs. I relearn this lesson too often when I try to rush it!

You should give IMBC a try. You are actually using a much hotter syrup to cook the eggs. You start off by making a marshmallow (basically) before adding the butter and flavorings. You can taste the marshmallow before you add in the butter and there is no egg taste at all.

Yes, it's actually a bit more stable than SMBC. It's basically the same thing but prepared a bit differently. Go to YouTube and look up Warren Brown from CakeLove's recipe. It's really easy to prepare. The main thing is to make sure you use unsalted butter and lots of vanilla (I use 2-3 tablespoons). I actually add 1/4 cup sugar extra to the meringue and to the syrup before I boil it. Make sure your bowl cools down after you add the syrup, then add the room temperature butter.

Annie

I've never done IMBC, but for SMBC, just keep the paddle going on low until it smooths out. It may be a little too cool so the butter is staying in chunks. If it doesn't become smooth and silky by letting the mixer continue to run on low, try putting a damp warm kitchen towel around the base of the bowl to warm up the icing a little bit and keep mixing.

Yes you should be able to get it smooth as glass. Try taking the stuff you already have made and mixing it with the paddle on the lowest speed for awhile - it will come together more

Yes, keep beating! You are almost there!