What is going on with Swiss meringue buttercream structurally? What does the whipping the meringue add to the buttercream?
I made a Swiss meringue buttercream this week and was surprised at how resilient it is. It can go from soup to scrambled eggs and still whip back to the right consistency. I had never made a swiss meringue buttercream before (didn't have a stand mixer until recently) so when the texture first went off (too warm) I thought it was unfixable as I had lost all of the air in the meringue. But once I got it to the right temperature it came back together. How does this work? What does whipping the egg whites add to frosting if you can lose most of the air from the meringue and have it still come out?
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