《Italian Meringue Buttercream》的评论 http://www.recipes365.net/italian-meringue-buttercream.html Over 100,000 free recipes, searchable recipe database Fri, 10 Dec 2010 23:47:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 作者：bythebullseye http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6800 bythebullseye Wed, 01 Sep 2010 00:53:13 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6800 Can you guys help answer something? I always make italian meringue buttercream with melted sugar, except after watching this, I noticed you added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty? Does this addition make the buttercream more stiff? Hope someone can answer this, thanks so much!! Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed you added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!

]]> 作者：bythebullseye http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6799 bythebullseye Wed, 01 Sep 2010 00:31:55 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6799 Can you guys help answer something? I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty? Does this addition make the buttercream more stiff? Hope someone can answer this, thanks so much!! Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!

]]> 作者：bythebullseye http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6798 bythebullseye Wed, 01 Sep 2010 00:23:48 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6798 Can you guys help answer something? I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty? Does this addition make the buttercream more stiff? Hope someone can answer this, thanks so much!! Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!

]]> 作者：bythebullseye http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6797 bythebullseye Tue, 31 Aug 2010 23:31:25 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6797 Can you guys help answer something? I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty? Does this addition make the buttercream more stiff? Hope someone can answer this, thanks so much!! Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!

]]> 作者：Core4ever10 http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6796 Core4ever10 Tue, 31 Aug 2010 23:19:09 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6796 I use Margarine instead of butter due to dairy/dietary issues. It comes out perfect and everyone raves over this recipe! Thanks Cake Love! I use Margarine instead of butter due to dairy/dietary issues. It comes out perfect and everyone raves over this recipe! Thanks Cake Love!

]]> 作者：CourtneysSweets http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6795 CourtneysSweets Tue, 31 Aug 2010 22:25:31 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6795 I have to try this ! I have to try this !

]]> 作者：nabsuzuki http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6794 nabsuzuki Tue, 31 Aug 2010 21:25:41 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6794 I tried this and the 2oz sugar in the egg whites did not make this gritty. However I added the butter maybe too quickly because it started thinning out. It taste great and it's in the fridge hopefully I can salvage. We'll see. I tried this and the 2oz sugar in the egg whites did not make this gritty. However I added the butter maybe too quickly because it started thinning out. It taste great and it’s in the fridge hopefully I can salvage. We’ll see.

]]> 作者：TheYziad http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6793 TheYziad Tue, 31 Aug 2010 20:30:34 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6793 I love this vid! But when I made this it came out more creamy than it did fluffy. What am I doing wrong? I want mine fluffy too :( I love this vid! But when I made this it came out more creamy than it did fluffy.
What am I doing wrong? I want mine fluffy too :(

]]> 作者：corakiart http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6792 corakiart Tue, 31 Aug 2010 20:02:41 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6792 yum cant wait to try.But what is the difference between Swiss buttercreanmand Italian? yum cant wait to try.But what is the difference between Swiss buttercreanmand Italian?

]]> 作者：TexasCoffee http://www.recipes365.net/italian-meringue-buttercream.html/comment-page-1#comment-6791 TexasCoffee Tue, 31 Aug 2010 19:22:55 +0000 http://www.recipes365.net/italian-meringue-buttercream.html#comment-6791 Was the butter at room temp or cold? Tex Was the butter at room temp or cold?

Tex

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