Why do not I go ice well!?
Cookbook Matha Stewart muffins, I was baking the STRAWBERRY MERINGUE buttercream. That is not mixed with strawberry puree it. It is very frustrating! The icing becomes all the sliding and is made of small pieces instead of being perfectly smooth. Can someone help me!?
Well, it's not their fault. Meringue butter cream is very sensitive to. I worked in a high-end bakery for 10 years and most of us took several tries and much frustration before it dominates. First of all, Martha Stewart does not know everything! I looked at his recipe and the first step is where the trouble begins. You can do it that way, in a container over simmering water, but it is much easier to do it this way. Using a saucepan, Combine egg whites and sugar and cook over medium heat stirring constantly until it reaches soft ball stage. soft ball stage is when you can dribble a little the mixture into a bowl of ice water and freeze a little and can be rolled into a soft ball to roll between two fingers. If it gets hard, then you cooked too long. So be sure to taste the mixture every few minutes. As soon as it reaches the soft ball stage and quickly remove from heat and transfer mixture to deposit cash in a blender kitchen aid stand mixer or equivalent. Using the whisk attachment, beat on medium-high to high until the mixture has cooled, which takes time. When the mixture cools enough (if too hot to melt the butter and you have a need for nasal-butter cream) and not to change the mixer to a wall, add butter a little at a time on medium to medium-low speed. Always sort of torn a bit between your fingers before adding. But make sure you just added in small quantities, a couple tablespoons at a time. After the butter is well mixed and then turn mixer to low speed and add the vanilla and add the marmalade strawberry and mix until incorporated. This should work much better. After making a couple of times it gets easier but the principle is just frustrating! Good luck!
Anita Stewart’s Canada
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