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SMBC nightmare! Can anyone help?...

post #1 of 12
Thread Starter 

Hi guys,

 

This was my first attempt at making SMBC. Everything was going well until I started adding my unsalted butter (piece by piece). The SMBC never curled (a cottage cheese like texture) instead the SMBC stayed creamy and smooth the whole time.

 

I don't want to get rid of the mix I made.  I did put it in the fridge.

 

The recipe I used was:

10oz of pasteurized egg whites

20oz of sugar

25oz of unsalted butter

 

I didn't get a chance to add my vanilla extract.  I am hoping you guys can offer me some advice ( or trouble shooting techniques) to fix it.

 

I included a picture of how the buttercream turned out. 

 


Edited by Jimmyca - 3/7/13 at 8:06pm
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post #2 of 12
It looks perfect to me. The first time I made SMBC, I was expecting the curdled stage, but it turned out that all my temperatures and stuff were just right, so it didn't happen.
Be happy! I'm pretty sure you did it right!
post #3 of 12

I was going to say the same thing. I love SMBC. Yours looks like perfection. If all of your ingredients are the correct temperature you will skip the curdled stage. I have only managed that once. Whatever you did was spot on. Good job! thumbs_up.gif

post #4 of 12

Agreed, it's perfect!

post #5 of 12

Doesn't it look delicious, I could just dive in! 

elsewhere.
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elsewhere.
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post #6 of 12
Thread Starter 

Thank you for responding! icon_biggrin.gif

 

I really didn't know what to expect. This my first attempt at making SMBC. I tasted the SMBC and it tasted very good. I just need to add some extract, so it won't taste so much like butter. It is very creamy and sillky. For a second, I thought I did something wrong, because it nevered curlded.

 

Thanks' again.

 

Jimmy

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post #7 of 12
Thread Starter 

LOL @kikandkyle! I can't wait to try this with the cake.

Jimmy's Cakes
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post #8 of 12

Like everyone else said you did everything right! Just go back and add in the flavoring. I don't get the curdle stag either..I leave my butter out for a awhile so its not cold and I don't add the butter until the bowl is room temp again after heating up the egg whites and sugar so I don't see curdle at all now when I make it. 

Peace & Blessings,
Hakima Lamour
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Peace & Blessings,
Hakima Lamour
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post #9 of 12
Yep, I don't get curdles every time either. Looks beautiful!
post #10 of 12

Looks perfect to me!

post #11 of 12
Thread Starter 

Yeah, that's what I had done. The sticks of butter was taken out the fridge very early to allow them to soften up. I saw that most videos showed a curdle process so I thought something had went wrong.

 

I really appreciate everyone who responded to this post! One of the best things about Cake Central is you meet people who are more than willing to offer advice and share ideas, recipes and techniques.

 

Thank you all for responding!icon_biggrin.gif

Jimmy's Cakes
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Jimmy's Cakes
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post #12 of 12

Sometimes mine curdles but I just keep on mixing. I know some people refrigerate it and then go back to mixing. Yours looks great!

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