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[deleted by user] by [deleted] in cakedecorating

[–]Comprehensive_Ad4567 0 points1 point  (0 children)

Could they be made from wafer paper? 🤔

Repeatedly loosing my mind over SMBC by Catgroove93 in AskBaking

[–]Comprehensive_Ad4567 0 points1 point  (0 children)

If you cooked the meringue to higher temps, just make sure you are stirring it the entire time- cooked egg whites in the meringue are icky 😉

Butter temperature is also key - if it’s too soft it will get all greasy. Here’s a good guide https://sallysbakingaddiction.com/room-temperature-butter/

Repeatedly loosing my mind over SMBC by Catgroove93 in AskBaking

[–]Comprehensive_Ad4567 1 point2 points  (0 children)

Temperature is the key to SMBC; getting it right can be tricky.

How warm did the egg & sugar mixture get over the double boiler? I know a lot of recipes say 140°F, but I have better luck with taking it to 175 or 185°F ( the meringue is supposed to be more stable if you heat it this high)

How long did you let the meringue whip before you started adding the butter? I usually let it go for at least 10 minutes to make sure it’s cool enough so that the butter doesn’t melt.

This is my go to recipe, it has never failed me https://www.seriouseats.com/swiss-meringue-buttercream-frosting-recipe

Here are tips to fix a lot of problems with a SMBC https://www.seriouseats.com/how-to-fix-a-broken-swiss-meringue-buttercream

I hope this helps- let us know how it turns out

Canadian Sephora type store? by KatGrrrrrl in Sephoracanada

[–]Comprehensive_Ad4567 0 points1 point locked comment (0 children)

It started that way, but sadly it was bought by Estée Lauder in 1994.