Hi all! I need some advice as to what to do with my SMBC
I made SMBC over the weekend and once it finally formed, I noticed it was too soft and creamy...almost like cold whipped cream. It's much creamier than its usual consistency which worries me a bit. I figure I could probably work with it okay while slightly colder than room temperature so it's a little firmer, but I'm not sure if it could present any issues further along, like once delivered, while decorating, during delivery??
The consistency of your finished SMBC is reliant on the degree to which you whip your egg white/sugar solution. It sounds like it wasn't whipped to stiff peaks before the butter was added?
Try adding a bit of powdered sugar to help thicken it.
Hmm well I left it to whip longer several times after having checked the stiffness. Oh well! Powdered sugar is a great idea, I didn't know that trick. I'll try it, thanks so much!
photo from the internet for reference.
If you don't already do it I would suggest wiping over everything that will touch your egg whites before they are fully beaten with either white vinegar or lemon juice to remove any traces of grease as this can definitely cause the solution to not whip properly.
So I tip some vinegar in my saucepan (I use a saucepan in a double boiler set up to heat mine) then use that to wipe my hand whisk, my spatula, my beaters whisks, my bowl that I tip the egg white solution in to whisk them, the cup that I use to separate my whites in (I do them separately before tipping into the saucepan in case I break a yolk) and finally wipe over the pan and start cracking :-) .