Swiss Meringue Error - Now Just Very Sweet Butter
Decorating By EllesKakes Updated 15 May 2013 , 5:17pm by EllesKakes
Help. I was making a huge batch of swiss meringue for a cake on Wednesday and wasn't paying attention to the mixer after I added the butter. I let it whip too long now I have perfectly whipped sweet butter :-( I do not want to throw it out. Any advise...should I whip some more egg whites and add this 'sweet butter' to the new batch of whipped egg whites?
I thought that's what SMBC was. Perfectly whipped sweet butter. 
I have whipped and re-whipped SMBC and never had it come out wrong. Unless, of course, it's been "wrong" every time. It always tastes buttery, with a hint of vanilla - the flavouring I usually use.
Did you add your flavouring (vanilla, or whatever else you were planning on using)?
I'm also a little confused, what do you mean by perfectly whipped sweet butter, that is what SMBC should be like. Maybe if you describe what is wrong with it, it might help to give you an answer that would help you.
A
Original message sent by KathleenC
I thought that's what SMBC was. Perfectly whipped sweet butter. :D
I have whipped and re-whipped SMBC and never had it come out wrong. Unless, of course, it's been "wrong" every time. It always tastes buttery, with a hint of vanilla - the flavouring I usually use.
Did you add your flavouring (vanilla, or whatever else you were planning on using)?
:-) I guess when you think about it, you are right but it never looked so over churned before. Its alway glossy and fluffy. So I got concerned.
It looks almost like cheese spread...very thick.
Do you have any heavy cream, or even regular cream? Add a bit (a teeny bit to start) and blend it on low.
Better yet...try that first with a small amount of your batch first. If it brings it back to the SMBC you know and love, try adding a bit of cream to the whole batch.
The other thing you could try (and in retrospect, I would probably try this first) is to take a small amount of your batch and zap it in the microwave for a few seconds. Add it back to your bowl and rewhip the batch on low.
Thank you, soooooo much. That heavy cream worked like a charm and I think it came out better than my batches in the past. You are all cake geniuses :-)
Quote by @%username% on %date%
%body%