This was supposed to be the start of something really good. Swiss Meringue Buttercream Frosting.
BUT.
It never whipped to the "stiff meringue" consistency. Boo!
I am following a recipe from Confetti Cakes Cookbook, which I love and has not failed me, until now. And I was hesitant to make this frosting. In fact, I've been putting it off for a while now. I finally got my courage up, combined 20oz (that's over a pound of sugar folks), 10oz of pasteurized egg whites (this was mostly like my problem) in a bowl over boiling water and mixed until the sugar was dissolved.
Then into the mixing bowl on high for 10 minutes, and maybe 5 minutes more...Maybe it's not cool enough. "I'll put in the refrigerator for a few minutes and then whip it some more."
Well, after all that, I admitted defeat. Thankfully, I didn't try adding my 5 sticks of cubed and softened butter. But now, what to do with all that failed meringue? It tastes a bit like marshmallow fluff.
Oh well, if I figure out what to do with it I'll post an update. Until then I guess we chalk it up to kitchen lessons. And if the box says "not recommended for meringues", I'll believe the box instead of the cookbook.
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