I'm hoping someone can help me understand what I've done wrong!
My favourite recipe for buttercream contains egg white, sugar, unsealed butter and vanilla. I have made this recipe over and over again without fail until just recently. The directions say so whisk the egg whites and sugar over boiling water until the sugar dissolves and the mixture is warm to the touch this is when I transfer the mixture to my mixer and whip it into glossy peaks. At this point, the last 3 times, I can already tell its wrong. The meringue doesn't fluff up like it used to. It does keep its form but it doesn't whip up and make the amount it usually does. Then I add the butter and it becomes sloppy. Usually this recipe make more then enough icing to cover 18 cupcakes but when it goes wrong it barely covers 12.
What is wrong?? If I can already tell in the beginning stages then it must be my eggs? The egg/sugar mixture is too warm? Am I mixing it too high?? Please help!
Thanks in advance
My favourite recipe for buttercream contains egg white, sugar, unsealed butter and vanilla. I have made this recipe over and over again without fail until just recently. The directions say so whisk the egg whites and sugar over boiling water until the sugar dissolves and the mixture is warm to the touch this is when I transfer the mixture to my mixer and whip it into glossy peaks. At this point, the last 3 times, I can already tell its wrong. The meringue doesn't fluff up like it used to. It does keep its form but it doesn't whip up and make the amount it usually does. Then I add the butter and it becomes sloppy. Usually this recipe make more then enough icing to cover 18 cupcakes but when it goes wrong it barely covers 12.
What is wrong?? If I can already tell in the beginning stages then it must be my eggs? The egg/sugar mixture is too warm? Am I mixing it too high?? Please help!
Thanks in advance