I need help with Kaye's buttercream recipe. Specifically, how can I keep it from turning into soup. I beat the meringue mixture for at least 20 minutes (this is after adding the sugar mixture) and the meringue still doesn't seem to cool down enough for me to add the butter. Right now I'm trying to put it in the fridge for a few minutes then I'm going to add the room temp butter. Maybe that will work but I'll take any tips you can share for future reference!
Here are some tips for making Kaye's buttercream:
- After adding the sugar, let the bowl cool (you can touch the side of the bowl to be sure) before adding the butter, even if it means whipping for 30 minutes or more.
- You can add cold butter instead of room temperature butter.
- Make sure your water measurement is correct: for the recipe from "Fun to Make Cakes that Taste as Good as They Look", it should be 1/2 cup water to 2 1/4 cups sugar.
- After all of the ingredients are added, you can whip the buttercream longer to incorporate completely and "thicken" slightly.
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