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Pasteurized egg whites not suitable for meringue? - Page 2

post #16 of 33
LindaF...yes it was really hot here as well as humid. I've never heard of that affecting SMBC but I wondered if anyone else had. I would like to know what caused this to happen.
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post #17 of 33
Thread Starter 
Quote:
Originally Posted by mamawrobin

LindaF...yes it was really hot here as well as humid. I've never heard of that affecting SMBC but I wondered if anyone else had. I would like to know what caused this to happen.



I'm not much help probably, but my first time making SMBC it was a hot and humid day here too. I know now that the meringue didn't get to the stage it was supposed to do either. I hadn't turned on the AC yet, so it was hot in my kitchen. The frosting barely stayed on the cake. It was my cake for the last Wilton course 1 class and the classroom was just as hot too.

Maybe the heat and humidity can effect it. I did see a pic on cake wrecks of a woman who was a culinary trained cake decorator. She was trying to make a cake in the heat and humidity of Houston and it wasn't working. If she was having problems in those circumstances then maybe that would explain it for you too.
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post #18 of 33
I really think it's hit-and-miss with the All Whites brand. Something happens during the pasteurization process that MAY prevent them from whipping up...which is why they put that warning on the carton The only time I tried that brand, they wouldn't whip up, period, and I have read other posts which relayed the same experience...as well as posts like the ones here swearing that they work! However I have NEVER had a problem with the liquid EW from Trader Joe's, nor any store/plain-wrap brand from supermarket chains. (All brands carry the warning about not whipping to meringue, though)

I did a taste test once with fresh ew, pasteurized liquid, and powdered ew, and although I do agree that the best taste came from fresh ew, the difference was only noticable when testing side-by-side with the other two methods. Liquid was nominally better than powdered, but powdered still produced a good IMBC. My only comment is that the powdered EW STINK!! when reconstituted...they smell like wet cardboard icon_eek.gif. I seriously thought I was going to have to chuck the icing, but once everything was added the icing tasted perfectly normal.

Of course I can't answer for mamawrobin's bizarre no-whipping experience even with fresh ew....??!! detective.gif
post #19 of 33
No kidding...ceshell...I am still "scratchin' my head" over that.
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post #20 of 33
Glad to see that I'm not the only one, mamawrobin. I tried the liquid ew this weekend and had the same problem as you, only difference was that our weather was not humid. Two batches, wiped everything down with vinegar for the second batch, but still the same problem.

Interesting point about the dishtowel, kerbear. Makes perfect sense and could very easily have affected my second batch.

Sitting back and wondering about going back to fresh eggs...
post #21 of 33
Quote:
Originally Posted by mpetty

Glad to see that I'm not the only one, mamawrobin. I tried the liquid ew this weekend and had the same problem as you, only difference was that our weather was not humid. Two batches, wiped everything down with vinegar for the second batch, but still the same problem.

Interesting point about the dishtowel, kerbear. Makes perfect sense and could very easily have affected my second batch.

Sitting back and wondering about going back to fresh eggs...



mpetty I used real ew in the second batch. Still flopped. I'm at a loss and not so eager to try it again icon_razz.gif . I have made SMBC so many times and NEVER had this to happen. Weird isn't it? icon_lol.gif
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post #22 of 33
I swear, I don't care what kind of frosting it is, it's a darned challenge... icon_cry.gif
post #23 of 33
Quote:
Originally Posted by mpetty

I swear, I don't care what kind of frosting it is, it's a darned challenge... icon_cry.gif



icon_lol.gif For real icon_lol.gif Even my first batch of SMBC came out perfect so I'm a little rattled as to why I failed icon_razz.gif
everyday is a good day, some are just better than others.
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post #24 of 33
The only thing I can think is that somehow, somewhere, some shred of fat must have gotten into it. Give it a week, then try it again -- if you've had this much success with it, I can't imagine you'll never make it properly again...
post #25 of 33
Thread Starter 
Quote:
Originally Posted by mpetty

The only thing I can think is that somehow, somewhere, some shred of fat must have gotten into it. Give it a week, then try it again -- if you've had this much success with it, I can't imagine you'll never make it properly again...



I just had a thought on this. Do you use the new beater blade? The one I have has a hole in the center. I was surprised to see the last time I went to use it that there was still some of the Wilton icing that I made the day before left inside the hole. That darn Crisco does not melt off of stuff like butter does. And the hole is small enough that I can't get anything besides a bamboo skewer inside to clean it out as best as I can.

I no longer use it for meringue or RI. And I check that hole everytime I clean it now too.

This may not be the case for you guys, but I thought I would throw it out there.
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post #26 of 33
I thought that was probably my problem with the first flop. So...I wash EVERYTHING in hot soapy (dawn) water and start over only to have the same disaster. I'm thinking that somehow this is what happened. I just can't for the life of me figure out how icon_confused.gificon_lol.gif

I'm going to try it again this weekend and I will be sure to let you guys know how it turns out. I'm keeping my fingers crossed though.
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #27 of 33
I use fresh shell eggs... I cannot get the volume or stiffness out of carton whites that I can from shell eggs.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #28 of 33
The trouble with the liquid junk from the carton is that they add stuff to it before they pasteurize it with heat.

I always use eggs that have been pasteurized in the shell because they taste just like good fresh eggs.

I also always add a couple pinches of cream of tartar to them before whipping them. This will break the protein bond in the white that the heat (from pasteurization) helps to form. I've always had terrific results.
post #29 of 33
thai chi- can you taste any difference with the cream of tartar added?
post #30 of 33
I use them all the time with no problems. I do like "real" egg whites better, though, they definitely have much better volume. I use/save the whites for meringue/mousseline and use the yolks for ice cream!
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