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The worst night in baking EVER
Posted: 17 March 2009 06:10 PM   [ Ignore ]   [ # 16 ]
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OMG Jen, that IS horrible. Is your toe better now? I would have cried for days.

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Posted: 17 March 2009 07:14 PM   [ Ignore ]   [ # 17 ]
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jen68 - 17 March 2009 08:32 PM

sorry to hear about your bad night!

everyone has them. recently, i had a last min order for 200 cupcakes and broke my toe, dumped a huge bowl of mousseline on the floor and broke the layers of another order i was working on.

i got down on my knees and cried!

jen

Oh how I feel your pain… I really do!  :(

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Posted: 17 March 2009 07:14 PM   [ Ignore ]   [ # 18 ]
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my toe is finally better. it took 3 months to heal! i cried, but in the end i still had to deliver the orders, so i got up, made some more frosting and started again! i was up all night!

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Posted: 17 March 2009 07:28 PM   [ Ignore ]   [ # 19 ]
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jen68 - 17 March 2009 10:14 PM

my toe is finally better. it took 3 months to heal! i cried, but in the end i still had to deliver the orders, so i got up, made some more frosting and started again! i was up all night!

Oh my, the lengths we go to for our baked goods.  So glad you’re toe is finally better.

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Posted: 17 March 2009 08:35 PM   [ Ignore ]   [ # 20 ]
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LOL sorry to hear that Jen, but all these disasters are kind of funny in the end, aren’t they??

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Posted: 18 March 2009 12:32 PM   [ Ignore ]   [ # 21 ]
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Ski, what a horror story!! It’s so disappointing when things don’t turn out. I told my husband, just the other day, that I don’t mind when people don’t like the things I make when I know they taste good and that they turned out as expected. What really gets me is when I can’t get a recipe to succeed!!

Hector, back to your rules, I had a hard time getting my bowl cool to the touch, as you mention. So, you overcome that issue by cooling the butter? Are you saying that you don’t wait for the egg whites to cool completely? I went ahead and added the butter (at about 62 degrees) and it seemed to curdle. I got nervous about adding more butter and put the bowl in the fridge until it cooled off. But, if you say it’s safe to keep adding the butter, I’ll try that next time.

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Posted: 18 March 2009 12:36 PM   [ Ignore ]   [ # 22 ]
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Anne, keep whipping! the curdled stage is normal.

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Posted: 18 March 2009 12:46 PM   [ Ignore ]   [ # 23 ]
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AnneH - 18 March 2009 03:32 PM

Ski, what a horror story!! It’s so disappointing when things don’t turn out. I told my husband, just the other day, that I don’t mind when people don’t like the things I make when I know they taste good and that they turned out as expected. What really gets me is when I can’t get a recipe to succeed!!

Hector, back to your rules, I had a hard time getting my bowl cool to the touch, as you mention. So, you overcome that issue by cooling the butter? Are you saying that you don’t wait for the egg whites to cool completely? I went ahead and added the butter (at about 62 degrees) and it seemed to curdle. I got nervous about adding more butter and put the bowl in the fridge until it cooled off. But, if you say it’s safe to keep adding the butter, I’ll try that next time.

Hector’s “rules” are great for huge batches of buttercream because the increased sugar syrup takes substantially longer to cool than a single batch. 

I’ve had very good results cooling the meringue using the water jacket attachment and ice, or holding ice packs or frozen veggies against the mixer bowl.  If you’re making a standard sized recipe, the meringue will cool completely in a much shorter time (no need to force the cooling).  I’ve never had any trouble using room temperature butter (65-72F), and I’ve even thrown the butter in without whipping it first when I’ve been in a hurry (haven’t noticed any difference between the finished buttercream made with/without whipped butter).

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Posted: 18 March 2009 02:31 PM   [ Ignore ]   [ # 24 ]
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It’s a small thing, but the whipped butter produces a paler/whiter frosting, if that’s important.  I’m going to post a pic of two batches, one whipped and one not, on the buttercream tutorial once I get my next roll of film developed.

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Posted: 18 March 2009 02:57 PM   [ Ignore ]   [ # 25 ]
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Julie - 18 March 2009 05:31 PM

It’s a small thing, but the whipped butter produces a paler/whiter frosting, if that’s important.  I’m going to post a pic of two batches, one whipped and one not, on the buttercream tutorial once I get my next roll of film developed.

Interesting - I haven’t compared the two side by side for color, only flavor, and they tasted identical.  I assumed there wouldn’t be a color difference because the buttercream is whipped so much while the butter is being incorporated.  I look forward to seeing your photos.  I might do a side-by-side test myself smile.  (good reason to stock up on Mousseline!)

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Posted: 18 March 2009 06:18 PM   [ Ignore ]   [ # 26 ]
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Julie - 18 March 2009 05:31 PM

It’s a small thing, but the whipped butter produces a paler/whiter frosting, if that’s important.  I’m going to post a pic of two batches, one whipped and one not, on the buttercream tutorial once I get my next roll of film developed.

I rarely ever whip my butter b/c I don’t have the time, but what I have noticed is, the colder the butter the whiter the buttercream. I don’t know if it’s just my imagination or what LOL  I can see how the whipped butter would make a whiter buttercream. It makes sense.

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Posted: 18 March 2009 06:56 PM   [ Ignore ]   [ # 27 ]
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now that is an interesting comment. can’t wait to see the pics because i never beat the butter first!

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