Why does my swiss meringue buttercream taste eggy?

Rigoberto Rodriguez asked a question: Why does my swiss meringue buttercream taste eggy?
Asked By: Rigoberto Rodriguez
Date created: Sun, May 30, 2021 10:57 AM
Date updated: Thu, Dec 15, 2022 7:05 AM


Top best answers to the question «Why does my swiss meringue buttercream taste eggy»

While the butter is close there is a quite a difference in the amount of egg whites which would explain why it is more meringuey and eggy. Not sure much can be done with the texture at this point as the sugar egg ratio is off and you already have it as buttercream.

10 other answers

Doesn’t matter why—if your Swiss meringue buttercream looks dense and greasy (or even tastes that way), it’s simply too cold. If the buttercream is lumpy or curdled, place the bowl over a steaming water bath. So don’t ever throw out a soupy or curdled batch of Swiss meringue buttercream. Why is my Swiss meringue runny?

Why is my Swiss Meringue Buttercream grainy? When making Swiss meringue buttercream, the first step is to melt sugar and egg whites together over a pot of steamy water. When the sugar is completely dissolved, you get that incredibly silky-smooth texture in your final product.

How much vanilla extract did you add, to what size batch of frosting? That's the first question to ask. Check the recipe. It may have to do with the quality of your vanilla. Vanilla has gotten very expensive in the past few years, due to droughts ...

About the filling, i would use a meringue buttercream, a white chocolate cream cheese buttercream or a ganache (cream melted with chocolate and then cooled and whipped). It can stay out of the fridge a couple of days because the sugar and all in the chocolate preserve it.

It's because the only thing holding together the batter are the proteins in the egg whites. With a meringue, the sugar interacts with the same proteins to produce a more stable structure, which is why a properly made meringue is much stiffer than an ordinary egg foam.

Like any meringue, Swiss meringue gets its airiness from the whipped up egg whites. The proteins in egg whites are very good in holding onto air once they’ve been whipped up. The proteins unfold because of the whisking and position themselves around the air bubbles to keep them in place.

Step 2. Fit bowl onto stand mixer fitted with whisk attachment and beat on medium-high speed until meringue is stiff, glossy, and dense, about 5 minutes. Turn off mixer, add powdered sugar, and ...

(And it’s not eggy at all.) Many of you have fallen in love with this flour based frosting, which I discovered is very similar in taste and texture to Swiss Buttercream. The Swiss Buttercream however, is much more decadent and also much more stable. Try adding in things to that flour frosting and you’ll be set for disaster.

Swiss Meringue Buttercream. I just made some swiss meringue buttercream. I have made it before while I was in America and loved it. Now I am in England and used the same recipe to make it but it smells eggy for some reason. It tastes and looks fine but the smell of eggs is overwhelming.

Swiss meringue buttercream tastes too buttery. I made SMBC yesterday and it just tastes way too buttery, almost like buttered popcorn. The texture/ mouthfeel is perfect, so I don't think I accidentally added too much butter. I was running low on butter so I used mostly Irish butter from Aldi's- that's the only possible culprit I can think of.

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