SMBC nightmare! Can anyone help?...

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. 

Thank you for responding!

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

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

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!