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My italian meringue buttercream seems soft

karykat | May 31, 200808:05 AM

My italian merigue buttercream seems a little soft. Making a cake for a friend's shower (mojito pound cake). Everything seemed to go fine as I was making it. My beaten egg whites were stiff. I thought I had the sugar syrup to the right temp. Could it have been a little too cool? I let the meringue mixture cool as I was whipping it, so I don't think that was it. It was ok to use and I frosted the cake with it. But it is soft, not stiff and I'm wondering what went wrong for future use. My main hypothesis is that maybe the sugar syrup was a few degrees off. I was measuring it with the thermometer but maybe I was measuring the temp of the bottom of the pan and not the syrup. Any ideas?

The cake recipe came from this link: http://erincooks.com/2008/05/19/cakel...

(Parenthetically, a couple of interesting things about the cake itself. It has some potato starch in it. Why? And it is supposedly important to refrigerate it for at least 4 hours before frosting. I would think that would make it dry. Again, why? I just followed the recipe. I guess the proof will be in the eating.)

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