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SMBC ratios & stability.

post #1 of 5
Thread Starter 
I've noticed not all SMBC recipes follow the 1:2:3 ratio for egg whites : sugar : butter

For those who have tried different ratios of these ingredients, have you noticed any difference in texture, stability, heat tolerance and/or 'pipe-ability'?

Which ratio works best for you? Thanks!
post #2 of 5
Thread Starter 
Bump.
post #3 of 5
Thanks for posting this question vgcea, coz I'm want to know, too.
post #4 of 5
I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!
post #5 of 5
Thread Starter 
Quote:
Originally Posted by icer101

I have made all different recipes for smbc, imbc. They are taste the same. texture is the same. They are all delicious. I have tried them all. lol!!!!



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