Cake Central › Cake Forums › Cake Talk › Recipes › "Broken" French Buttercream with meringue
New Posts  All Forums:Forum Nav:

"Broken" French Buttercream with meringue - Page 2

post #16 of 22
I think I tried doing this once.i had read about taking cool whip and adding pudding to it..buut I don't like cool whip so I think I had done a swiss or Italian meringue and added pudding to it..came out perfect and even froze on the cake beautifully...I made it a second time recently and it was curdled looking or maybe separating..it had these huge ugly looking pockets,no matter how hard I tried whipping it it never came to after the pudding addition...yet then again,maybe it wasn't one of the smbc/imbc..I cant remember what recipe I made it with,altho I know I had recently figured I loved imbc..so thought it was that...anyways..enough rambling..can anyone help with what might have gone wrong??icon_sad.gif
post #17 of 22
Quote:
Originally Posted by sarahgale314 View Post

Meringue based buttercreams, if chilled and then beaten while still somewhat cold, can separate and liquify, The secret to fixing it.................."

sarahgale314: You are a good teacher.  Have you published a book yet?  I'd love to have it.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
Reply
post #18 of 22

I can't wait to try this the Swiss/French recipe!  I love that you use the whole egg and you don't have to worry about leftovers.  To make chocolate would you just add melted chocolate or cocoa powder?  How much?

post #19 of 22
To my recipe above, add 6 ounces melted unsweetened chocolate, cooled to under 90 degrees after all the butter is incorporated and the buttercream is smooth and shiny. It is so good!

I also like to make other flavors by adding 1/4-1/2 cup of any of the following to the vanilla base:
Seeded raspberry purée
Mashed up strawberries
Lemon curd
Lime curd
Passion fruit curd
Dulce de Leche
Cream of coconut


MBalaska: no book, LOL... I don't think I'm that good yet!
post #20 of 22

Sarah,

 

Thanks for kindly posting your recipe!  I'm going to try it soon.

 

I usually follow Jennifer Bratko's advice and heat my egg whites to 160 degrees F when I make SMBC.  I see you suggest 150 degrees F.  Does that take care of eliminating any food borne issues? (Sorry I'm totally drawing a blank on the word that I'm looking for.)

 

Thanks for your reply.

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply

Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
(4 photos)
First Communion
(2 photos)
Baby Shower
(4 photos)
Reply
post #21 of 22
Food safe temperature for eggs is 145. 160 gets the eggs really close to the cooking point. Yolk cooks at a lower temperature than white, actually, so with whole egg or all egg yolk French buttercream, I err on the side of less heat. The reason why the yolk is liquid with a set white in a fried or poached egg is because the yolk is in a ball, while the white is spread thin, but when you cook scrambled eggs, if they're not fully combined together, you will notice the yellow sets up before the white.
post #22 of 22

add salt to the American buttercream to make it less sweet.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › "Broken" French Buttercream with meringue