Posted by Neil Sheldon CPC on January 29, 1998 at 23:27:57:
In Reply to: Swiss Buttercream gone awry! posted by Greg Hoffman on January 29, 1998 at 09:59:50:
: Help!..Brand new to the forum...1st message...am I doing this right?
: Teaching a pastry class...student made swiss buttercream, product looked
: good till they incorporated 6 oz. melted, cooled semisweet choc to
: finished buttercream...Frosting went to soft peak and never recovered...also went
: grainy (sugar gariny). I've made this butter cream MANY times and never had this
: happen. Any suggestions on fault/correction would be apprecaited.
: sounds like its a problem with the chocolate. I make swiss buttercream with chocolate all the time.Make sure not to over heat the chocolate when melting it. Ive used swiss couveture and also different kinds of chips.I add it warm to cool buttercream and have no problems. also make sure to completly dissolve the sugar with the whites,when making the meringue.
: good luck
: P.S. I like swiss meringue buttercream because it's a good way to use egg whites and you cant seem to break it. I heat it cold from the cooler with a torch and it smooth out with little problem.