HOT- Your egg-sugar mixture and sugar syrup should be hot enough before you start whipping it. It's not guesswork hot it needs a specific temperature to get the stability that you want. If you don't have a candy thermometer it will be a hit and miss frosting.
COOL - Your meringue should be cool (not warm but totally cooled) before you add the butter.
If you are serious about taming the seemingly untameable buttercream then I highly suggest investing in a candy thermometer. They used to cost so much, but now you can get one for only Php200.
Heating up your egg-sugar mixture and sugar syrup till it reaches just the right temperature is essential to getting stable buttercream.
For Italian Meringue Buttercream the temperatire of your sugar syrup should be 240 F
For Swiss Meringue Buttercream the temperatuer of your egg-sugar mixture should be 104 F
The sides of the bowl should be cool to the touch before you add the butter.
If you are interested in joining any or my workshops on piping buttercream flowers or making stained glass buttercream cakes here are the details of my January workshops! Thanks for the LOVE everyone and all hail the Buttercream Divas!!!
MANILA
LIPA, BATANGAS
QUEZON CITY
QUEZON CITY
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