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Message: [QUOTE="Norcalbaker59, post: 43899, member: 2340"] If your egg whites did not whip, the likely cause was your bowl and/or whisk was contaminated with oil residue or there was a speck of egg yolk in your egg whites. The night before wash you’re mixing bowl and whisk attachment with hot soapy water. Rinse thoroughly, then fill the bowl with water and a few tablespoons of vinegar. Swish the whisk in the vinegar water. Rinse everything thoroughly. dry thoroughly. The vinegar rinse will ensure the bowl and whisk are free of any oil residue. The photo of your buttercream shows an very under whipped meringue. So the buttercream did not form properly. As such it will definitely will not taste correct because the butter has not disbursed within the egg white. The ratios for Swiss meringue buttercream varies greatly. But the fat and sugar should balance out in a good recipe. Americans use way too much sugar and fat in everything. They don’t take into consideration flavorings like chocolate and fruit purées that will increase sweetness. These are my ratios for Swiss meringue buttercream: [LIST] [*]Egg whites 100% [*]Sugar 122% [*]Unsalted Butter 260% [/LIST] Batch of Swiss Meringue Buttercream Heat to [B][U]minimum[/U][/B] of 160°F [LIST] [*]175g egg whites [*]215g sugar [*]Scant 1/8 tsp fine sea salt [*]455g unsalted butter, cubed 68°F - 70°F [*]1/2 tsp cream of tartar [/LIST] Flavoring 2 tsp vanilla bean paste 140g dark chocolate, melted and cooled. Over Bain Marie, heat egg white, sugar, and salt until mixture reaches 160°F. Place in mixing bowl and begin beating with whisk attachment on medium speed 1 minute. #4 Add cream of tartar, continue beating medium speed for 1 minute. #4 Increase speed to medium high, beat 1 minute. #6 Increase speed to high and beat to stiff peak stage. #8 Change to paddle attachment. Mix on lowest speed Smash cubed butter, add piece at a time allowing each piece to mix in. Meringue will loosen into a soft soup like mixture when the butter is added. After all the butter is added, leave on lowest speed until mixture emulsifies into fluffy butter. This may take 8 to 12 minutes or more. [/QUOTE]

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