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'FromScratch sf' vs 'Sweetapolita': swiss meringue buttercream - Page 2

post #16 of 27
Thread Starter 
Quote:
Originally Posted by LisaPeps View Post

Hi Rhian, I'm from the Uk and make SMBC all the time. I use Sweetapolita's recipe. If you want to keep it white use Lurpak unsalted butter and add a tiny bit of violet food colouring. The violet cancels out the yellow in the butter. Lurpak is the palest butter we have in the UK. HTH

Thanks so much LisaPeps, I will Lurpak and the violet food colouring thanks for the advice. Rhian
post #17 of 27
I recently used sweetopia's recipe and it was delicious! it was going to be a warm day so I did half butter, half high ratio shortening. It turned out lovely. So fluffy and soft and delicious and not too sweet or buttery . I am a crazy stickler for reading and following ddirections and I think having the candy thermometer REALLY made the difference. Next time I would use pasturized egg whites as I felt very wasteful using and separating whole eggs. Also,if you are adding colour, Wilton gel colour got kind of streaky while I was icing the cake.
Good luck on your second attempt! You can do it icon_smile.gif
post #18 of 27

I use cartoned egg whites all the time (I've actually never used fresh egg whites) for my SMBC, and I've never had a problem.  I still use the candy thermometer to make sure they come up to the suggested temp (140 to 160).

post #19 of 27
Thread Starter 
Thanks so much, Tara0925, I will post whether I have success with the SMBC this time icon_smile.gif
post #20 of 27
Thread Starter 
Quote:
Originally Posted by KathleenC View Post

I use cartoned egg whites all the time (I've actually never used fresh egg whites) for my SMBC, and I've never had a problem.  I still use the candy thermometer to make sure they come up to the suggested temp (140 to 160).

I don't think they sell cartoned egg whites in England.... I haven't seen it anywhere
post #21 of 27
Quote:
Originally Posted by Rhianmcx16 View Post


I don't think they sell cartoned egg whites in England.... I haven't seen it anywhere

Too bad!  They're quite handy for more things than making icing.  :-)

post #22 of 27

Rhianmcx16, the only cartons of egg whites I can find anywhere is in Sainsburys near me (its a fairly big store though) above the milk with the specialty milks called two chicks egg whites, I read somewhere they do sell in some health food shops etc http://www.twochicks.co.uk/ the website will tell you shops in your area that sell them, its the only egg whites I've ever used for SMBC, good luck!

post #23 of 27
Thread Starter 
Thanks Gemmal, I'll have a look
post #24 of 27
Thread Starter 
Thanks for all the comments, I made SMBC today using Sweetopolita's recipe, two chicks liquid egg whites and Lurpak butter and it came out perfectly!! There were some moments when I felt like giving up and that it would never work but I carried and it finally looked satiny and smooth!! I have to admit it is a bit too sweet for my taste buds so next time I make it I will cut down on some of the sugar.

Thanks again everyone,
Rhian
post #25 of 27

Since finding Jen's method, I have never, not once gone through that weird curdled stage. I just throw that super soft butter in, mix on low, and get silky smooth buttercream every time. I say, whatever recipe or proportion of butter/sugar/egg white you use, try her method at least once.

post #26 of 27

I use FromScratchSF's recipe and method and have never had the curdled stage either, and I've made it 3 times. I love how she goes by weight (I prefer all my baking to   be by weight) and I quite like the butteriness. And I'll stop there before I start raving (again!) about how amazing it is. Hahahahaha!

post #27 of 27
Its been a while since I've read the sweetoploita one, but are the methods really all that different?
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