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Swiss Meringue error - now just very sweet butter

post #1 of 12
Thread Starter 

Help.  I was making a huge batch of swiss meringue for a cake on Wednesday and wasn't paying attention to the mixer after I added the butter.  I let it whip too long now I have perfectly whipped sweet butter :-(   I do not want to throw it out.  Any advise...should I whip some more egg whites and add this 'sweet butter' to the new batch of whipped egg whites? 

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post #2 of 12
I know this doesn't answer your question, but I had no idea it was possible to overbeat SMBC! I've got a bad habit of leaving the room once all the butter is added and coming back later. Perhaps I should stop that
post #3 of 12

I also leave it running for some time.  I have never had it turn out bad.

post #4 of 12

I thought that's what SMBC was.  Perfectly whipped sweet butter.  icon_biggrin.gif

 

I have whipped and re-whipped SMBC and never had it come out wrong.  Unless, of course, it's been "wrong" every time.  It always tastes buttery, with a hint of vanilla - the flavouring I usually use.

 

Did you add your flavouring (vanilla, or whatever else you were planning on using)?

post #5 of 12

I'm also a little confused, what do you mean by perfectly whipped sweet butter, that is what SMBC should be like.  Maybe if you describe what is wrong with it, it might help to give you an answer that would help you.

post #6 of 12
Quote:
Originally Posted by KathleenC View Post

I thought that's what SMBC was.  Perfectly whipped sweet butter.  icon_biggrin.gif

I have whipped and re-whipped SMBC and never had it come out wrong.  Unless, of course, it's been "wrong" every time.  It always tastes buttery, with a hint of vanilla - the flavouring I usually use.

Did you add your flavouring (vanilla, or whatever else you were planning on using)?
Yep
That's what it's supposed to taste like. If you don't care for the taste add some/more vanilla(or flavoring of choice).
post #7 of 12
Thread Starter 

:-) I guess when you think about it, you are right but it never looked so over churned before.  Its alway glossy and fluffy.   So I got concerned.

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post #8 of 12
Thread Starter 

It looks almost like cheese spread...very thick.

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post #9 of 12

Do you have any heavy cream, or even regular cream?  Add a bit (a teeny bit to start) and blend it on low.

 

Better yet...try that first with a small amount of your batch first.  If it brings it back to the SMBC you know and love, try adding a bit of cream to the whole batch.

 

The other thing you could try (and in retrospect, I would probably try this first) is to take a small amount of your batch and zap it in the microwave for a few seconds.  Add it back to your bowl and rewhip the batch on low.


Edited by KathleenC - 5/13/13 at 5:04pm
post #10 of 12
Thread Starter 

Thank you, soooooo much.  That heavy cream worked like a charm and I think it came out better than my batches in the past.   You are all cake geniuses :-)

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post #11 of 12

I'm glad it worked!  I must admit I've never tried that myself (haven't had to, thankfully), but it seemed logical to me.  icon_smile.gif

 

I have had to do the microwave thing, tho.  That also works, depending on what you're starting with.

post #12 of 12
Thread Starter 

Thanks. :-)

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