I am new to this website but I have already found some great tips so thanks for sharing.
So I was hoping you could help me with the dreaded smbc! Tried to make it for the second time, first time was cottage cheese and I threw it out, now I know I could have tried to save it! So this time I followed the recipie and it tastes divine.... but.... it is really soft and would be ok for filling but not to pipe and I need to pipe.
I read about chilling it and it just slid out the mixer bowl without having to scrape clean. Chilled it but no change in consistency.
So over to you experts... please can you suggest a rescue.
Many thanks, Helen
Beat it longer until it emulsifies better! You cannot overmix it. Do NOT throw it away, it can ALWAYS be saved!
Best working temperature is 25 C. If it's too warm, chill it in the fridge for 15 minutes.
Or else, just leave it in your mixer with the paddle attachment on medium speed for at least 10 minutes, up to 30 minutes if need be!
If it's still way soft after that, you can either add more cool but soft butter, or a generous helping of icing sugar to help stiffen.
Cottage cheese is part of the process btw - scary I know! :)
Great thanks for the suggestions. I put it in the fridge but it just came out the same.
Will try adding a bit more butter and then some icing sugar.
You're welcome! Let me know if that worked. And if it didn't, I'd be interested in knowing the ratio of egg white, sugar and butter you are using.
Agreed - it can almost always be saved. Keep beating! My stand mixer goes for 5-10 minutes and is quite hot to the touch - it's a lot of work! If you are using a hand mixer it will take even longer.