Saturday, March 26, 2011

Ohhhhhhh Help!

Three kinds of cupcakes made. Check. Lime curd for filling. Check. Caramel drizzle sauce. Check. Ok. I have now tried the buttercream recipe from the cookbook twice. No dice, my friends. I'm very frustrated. Step two is whipping the cooked egg whites/sugar mixture until it's all light and fluffy. The book says it should take about 6 minutes. I whipped. I tried two different whippers on my hand mixer. Twenty (20!) minutes later, still thick and soupy. Well, like melted marshmallows really. And quite tasty - but so not what it was supposed to be. See?

Frankly, this is annoying. I'm pretty sure I stomped my foot too. So off to Google, cause what would the world be like without it? Wait. I know what it's like without it. Lame. Anyway, first I searched for 'cooked buttercream,' but I kept finding a recipe for the Italian Meringue version. In that recipe, the egg whites are whipped alone, and then a hot syrup is poured into the egg whites while continuing to mix, followed by butter. Oh I know I could switch to something else. But I'm gonna figure this out, man. So I got more specific and typed something about buttercream from cooked egg whites and sugar. And lo and behold, there in the list a little ways down I see Wikipedia with this. A listing of different kinds of buttercream, how they're made, etc. And there it was! It's called Swiss Meringue Buttercream. Thank you!!!

Back to Google and I typed that in. Which led me to Youtube and this fabulous, amazing, happy, instructional video. Differences? Salt added to the egg whites first. Thanks cookbook lady for leaving that out. Sugar added to the egg whites gradually. Nope. Not in the cookbook either. Plus a handful of very helpful tidbits that I am thrilled to know.

Oh my gosh. I'm totally turning into a baking freak, aren't I? No really! I learn stuff like this and I just want to tell people. I guess you don't have to read this if you want. I mean, I did only get one comment on my last post. Nevermind that some people are overflowing with followers/comments. :) Totally kidding!!! That isn't really why I'm blogging anyway. It's like in You've Got Mail, when she talks about sending her questions out into the void. "So, goodnight dear void." One of the best. movies. ever.

I'm gonna do it, you guys! I'm gonna make it and it's going to work and I'm going to feel like a super hero for figuring it out. In the meantime, people who've volunteered to be tasters, I appreciate your patience. And hopefully you'll feel rewarded when I have some decent results.

1 comment:

danandcami said...

I KNOW you will get it! You are the cupcake queen with unbelievable talents with all that baking stuff! I always LOVE seeing your creations!