tag:blogger.com,1999:blog-3747498344320901332.post5374441206246042077..comments2024-02-11T04:43:29.198+08:00Comments on Blessed Homemaker: Swiss Meringue ButtercreamBlessed Homemakerhttp://www.blogger.com/profile/15280093571105411449noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3747498344320901332.post-50608423879652949362012-03-14T19:40:21.892+08:002012-03-14T19:40:21.892+08:00This is good! Truly good. I'm not a butter f...This is good! Truly good. I'm not a butter fan but this is the only buttercream I'll eat. Thanks for showing the steps too, it helped me in m preparation.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-28014800209006389022011-09-27T17:20:55.653+08:002011-09-27T17:20:55.653+08:00I just saw the part about melted sugar in the meri...I just saw the part about melted sugar in the meringue.<br />IMPO: graininess doesn't determine the temperature. When we make chffon cakes, we also beat the whites with sugar, and it's smooth, no graininess. But is it at 65C? Egg whites contain water and sugar melts upon contact with water. Whisking helps to quicken the melting but the melting doesn't mean it's at the safe temp.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-1427401310058514342011-04-21T01:08:30.581+08:002011-04-21T01:08:30.581+08:00Weng,
Thanks for visiting!
A person's meat is...Weng,<br />Thanks for visiting!<br /><br />A person's meat is another person's poison. So their meat is now my poison! Hahaha!Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-53712006466508022652011-04-06T21:05:53.337+08:002011-04-06T21:05:53.337+08:00I am happy to hear that I found some one who doesn...I am happy to hear that I found some one who doesnt like cream on cakes. My family members say I am weird cause cream is the best part of the cake to them. I think that's because they never attempted baking and dont know what's in the cakes. Haha. Thanks for sharing and I look forward to more great posts from you. First time here, but will come back for more :)Weng @ I heart My Bakeshttps://www.blogger.com/profile/04712442631504690997noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-4004788130306388732011-03-24T14:24:54.883+08:002011-03-24T14:24:54.883+08:00Wendy,
You think it's under-whipped? I think t...Wendy,<br />You think it's under-whipped? I think the egg whites turned flat. Hmm... let me try this again, next birthday ;-)Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-36724158472323618012011-03-08T15:54:32.937+08:002011-03-08T15:54:32.937+08:00Oh wow, thanks for posting this! I am looking for ...Oh wow, thanks for posting this! I am looking for a good buttercream recipe. I did attempt it last year but it was almost melting when I brought the cake to a friend's place...not very stable. Hopefully I'll have more success with yours. ;)Honey Bee Sweetshttps://www.blogger.com/profile/07611185580466977913noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-39951914144430525452011-03-05T23:03:25.727+08:002011-03-05T23:03:25.727+08:00Yes the sugar part is always the tricky part. Nee...Yes the sugar part is always the tricky part. Need to devote 100% attention.Edithhttps://www.blogger.com/profile/12743536843148739774noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-26565898865134552202011-03-05T01:40:08.478+08:002011-03-05T01:40:08.478+08:00hey blessed homemaker,
SWB is good stuff. I pref...hey blessed homemaker, <br /><br />SWB is good stuff. I prefer it to italian buttercream since there is no need for a thermometer. Have made SWB on several occasions. <br /><br />for the part on getting the sugar to melt, I find that there is no need to beat the mixture furiously. Just stir constantly to keep the egg whites from coagulating will do. Cos if they do coagulate, the whites wont whip into meringue properly and its time to dump the whites. <br /><br />I do find the sugar content for SWB recipes to be sweet and I always try to cut down on the sugar.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-27087727258982328922011-03-04T11:21:32.898+08:002011-03-04T11:21:32.898+08:00This is a buttercream that I wanted to try too, wi...This is a buttercream that I wanted to try too, will try soon. Thanks for sharing.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-30455719140608769352011-03-03T14:24:25.317+08:002011-03-03T14:24:25.317+08:00Good tips! I am like you, not fond of buttercream....Good tips! I am like you, not fond of buttercream. I seldom use eggs in my buttercream. I will share what I use one day. Thanks for sharing!busygranhttps://www.blogger.com/profile/00514331411882321144noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-23983720384800743232011-03-03T12:48:50.824+08:002011-03-03T12:48:50.824+08:00Yours turned out really nice and smooth. Oooh, an...Yours turned out really nice and smooth. Oooh, and nutella sounds delicious! My husband would love it. Swiss Meringue Buttercream is so much better than conventional buttercream. It has a whole lot less sugar. Still has a lot of butter, but it's more 'durable' than whipped cream, which needs to be chilled. Your tips are great - thanks!NEL, the batter bakerhttps://www.blogger.com/profile/08120123332638371466noreply@blogger.comtag:blogger.com,1999:blog-3747498344320901332.post-30704995245919263552011-03-03T11:37:45.276+08:002011-03-03T11:37:45.276+08:00Oh... now I see the meringue. You should've wh...Oh... now I see the meringue. You should've whipped it longer for it to look really fluffy.<br />Most of my family prefer this cream now as we are all dairy lovers. Glad your kids licked off all the cream.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.com