baking_fool
Posted 25 Mar 2011 , 11:09pm
post #1 of 1
Ok so I am making my standard SMBC that I always make.
It is the recipe from Confetti Cakes
10 oz egg whites
20 oz sugar
20 oz butter
I mix it using FromscrachSF's method.
This time I used wilton Meringue Powder, well my mixer has been going for at least 30 mins and the buttercream is not getting as stiff as it normally gets. Is it possible that the powder is to blame?
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