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MBC epiphany!! - Page 2

post #16 of 279
LOL, DUH! jk, yeah it's super easy that way, huh!!

does 4 egg whites sound right? I use Warren Brown's recipe (thanks to another CC's suggestion) and there are so many more egg whites..but maybe the recipe was doubled...hmmm...

Anyone who wants to see a video on it, it really helped after a couple failed attempts...and MAN is it yummy......http://www.cakeswebake.com/video/italian-meringue-buttercream
post #17 of 279
oh, and DUH I forgot the best part... they're pasteurized...READ: NO salmonella. I follow the same steps to make it but worry less about the itty bitty chance that the syrup didn't heat the crap out of them enough.
post #18 of 279
Quote:
Originally Posted by cakeandpartygirl

Quote:
Originally Posted by cakemom24

so do you replace the butter with half and half?? How much??



I think that she meant half salted and half unsalted butter



Ooooh...I see! icon_redface.gif Another question then...how well does it hold up in hot weather?
Linda
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Linda
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post #19 of 279
Quote:
Originally Posted by Bakingangel

Quote:
Originally Posted by cakeandpartygirl

Quote:
Originally Posted by cakemom24

so do you replace the butter with half and half?? How much??



I think that she meant half salted and half unsalted butter



Ooooh...I see! icon_redface.gif Another question then...how well does it hold up in hot weather?



I think that it is a no go for hot weather. It needs to be pretty much kept refrigerated. I have seen some make it with shortening but that sounds gross to me icon_redface.gif
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Failure is not an option!!
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post #20 of 279
NO - hot weather is not MBC friendly. I have read that you can add about 1/3 shornting in place of the same amount of butter and that makes it a little more stable for hot weather.
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #21 of 279
I use this icing all the time, year round in California, as long as it is out of the direct sun and not 100' it should be fine...
post #22 of 279
I use this year round in Florida, just wouldn't use it for an outdoor event. In the AC this is fine.
"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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post #23 of 279
Thanks for the replies. I think I'll try it in the late fall/winter season. Even then will it need to be kept refrigerated?
Linda
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Linda
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post #24 of 279
Quote:
Originally Posted by Melvira

It is utterly perfect in every way. Only three basic ingredients, and then whatever flavoring you desire. Smooth, silky, painfully delish! I just made a batch of Butter Rum, and it's my new favorite! icon_lol.gif

1 c. liquid egg whites (or 4 large egg whites)
2 c. sugar
6 sticks butter (half salted, half unsalted)
optional - tiny pinch of salt
flavoring

Put egg whites in mixing bowl of stand mixer (or whatever you use) and place that in a pot of simmering water. (Make sure NO yolk gets in it!) Slowly pour in premeasured amount of sugar while gently whisking. If desired add a very small pinch of salt. Heat just until sugar is completely dissolved. (For the technical peeps, at least 140 degrees in order to pasteurize them. But it will get warm enough by the time the sugar is dissolved, so I don't even use a thermometer.) Place bowl in a water bath to begin cooling while you slice butter into pats. Place bowl on stand mixer with whisk attachment on med-high to high speed. Whip until soft peak stage and whites are completely cool. Switch to paddle attachment and slowly add butter while beating at medium speed. At one point it may seem like it's curdled or separating, ignore that, finish adding the butter and turn up the speed to med-high and within a minute or two it will be the most smooth, beautiful icing. Add desired flavoring. For a batch this size I add an entire 2 dram bottle of LorAnn because I like lots of flavor. It is wonderful! thumbs_up.gif



But this is SMBC isn't it? Always thought Italian was when you make a syrup with sugar and water then pour into the beating egg whites?
post #25 of 279
I keep my finished cake in the fridge until delivery then it can sit out to come to room temperature. By the time they go to cut the cake it should be perfect... you shouldn't cut a cake with SMBC right out of the fridge, doesn't cut nicely, the butter is too stiff.
post #26 of 279
It is SMBC, I'm sorry am I answering to a different thread? Opps, I thought it was about SMBC.
post #27 of 279
Can someone help me out? I thought I was making SMBC and the recipe was the same. I had followed a video after googleing <--- is that even a word? for Swiss Meringue. I think it was 123 Swiss Meringue...Watching her make the buttercream worked wonders for me!
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Cake = sweet indulgence
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post #28 of 279
Bunsen is right. IMBC is making the melting sugar/water, and then pouring it into your KA on top of peaked egg whites. Also with IMBC you usually use Castor Sugar (fine sugar).
post #29 of 279
Thanks so much for the recipe and all the advice!

Can't wait to try!
post #30 of 279
I tried Warren Browns's IMBC recipe and although mine didn't come out right in texture, it was delish!
BUT!!!!...I had a carton of egg whites and it says on the carton that it should not be used for meringues. Of course I read this AFTER I started the recipe and they were not volumnizing! Is there a specific brand of egg whites?
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