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swiss meringue problems

post #1 of 17
Thread Starter 
I've been making the same swiss meringue recipe forever and suddenly it won't work. I've already wasted two batches and I'm about to scream. My egg whites just won't whip up. I've made sure there is no fat or yolk ( I use pasteurized whites) and yet nothing. The mixture turns white and does thicken a bit in the mixing bowl but never forms anything resembling a peak. The last batch I let go in the mixer for almost 30 minutes and still nothing. Has this happened to anyone else??
post #2 of 17
You most likely are not cleaning any residual grease off everything that those egg whites are touching during the process. I wouldn't ever use carton egg whites, but that's a personal preference.
post #3 of 17
Have you always used the pasteurized whites? Same brand? I know a lot of brands of those won't whip up... If all else fails, try real ones.
post #4 of 17
Are the whites cold? Maybe try warming them to room temp, that may help? I always use SMBC and have not had this happen yet. Let me know if you find out what the issue is so I can avoid it. icon_smile.gif
post #5 of 17
Hey gamer... how would the whites be cold after she heats them with the sugar to make smbc??? icon_eek.gif
post #6 of 17
Quote:
Originally Posted by KoryAK

Hey gamer... how would the whites be cold after she heats them with the sugar to make smbc??? icon_eek.gif



I set my eggs out for a bit before I whip up a batch.
post #7 of 17
I'm betting it has to do with the pasturized egg whites. I just made a batch the other day and got distracted while it was whipping, bowl was completely filled up, had to take some out just to get mey butter started.LOL
post #8 of 17
If you are using pasturized egg whites you don't need to heat them.
post #9 of 17
Quote:
Originally Posted by GamerGirl

If you are using pasturized egg whites you don't need to heat them.



Ok, that just gives me the heebie jeebies. That really makes me never want to use those. Give me fresh eggs or give me death! icon_lol.gificon_lol.gif
post #10 of 17
That may be ok from a food safety standpoint yes, but heating is part of the recipe process to make SMBC. If you don't heat them before whipping with the sugar you have a French meringue, not a Swiss one, and it is the least stable of the 3 meringue types. I'm just sayin'.
post #11 of 17
Jamie, what recipe do you use, if you don't mind me asking? I'm finding all sorts of recipes, but i'd rather try one out that someone can vouch for. And since I see you ALL over the forums and your cakes are A.MAZ.ING!! I'd like to see what you're working with icon_lol.gif
-A Slice Of Heaven, LLC-
www.roanokecakes.com
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-A Slice Of Heaven, LLC-
www.roanokecakes.com
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post #12 of 17
Oh goodness....thank you! Can't take credit for this recipe, but here it goes: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

This recipe was submitted by the ever fabulous Jeanne-aka- From Scratch, a user here. Now you wanna talk fabulousity in sugar? Her stuff is what inspired me to kick my cakes up a notch. Or two. icon_biggrin.gif
post #13 of 17
i have never been able to get egg whites out of a carton to whip up, does letting them warm up help them to peak?
most of the time i'm glad i became a pastry chef but sometimes i wish i had just been a pirate...arrg!
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most of the time i'm glad i became a pastry chef but sometimes i wish i had just been a pirate...arrg!
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post #14 of 17
Sweet---don't bother with carton whites. Yuch. Use real fresh eggs, they won't give you problems.
post #15 of 17
I never had great success with carton ones either. Just totally forget egg beaters. I could get "All whites" to beat a little and added cream of tarter (?) but it deflated when I added the butter (IMBC). With real eggs, no problem but then I worry about the health risks if older people are eating it but maybe SMBC is heated up enough that kills any bacteria?
Never mistake kindness for weakness.
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Never mistake kindness for weakness.
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