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Message: [QUOTE="Cahoot, post: 44412, member: 3784"] [USER=2340]@Norcalbaker59[/USER] I only have the single 6 qt bowl so I have make do with it for all batch sizes. A larger batch size would definitely be ideal, but there's only so much dessert my family can eat at a time! I always use cane sugar and 3 g cream of tartar for this batch (I always use 1.5% weight of egg whites). As an aside, almost all sugar manufactured in Canada is cane sugar. There's only one refinery in the country, located in Alberta, that makes beet sugar. Sugar made from beet sugar can actually be distinguished by a black stamp on the bag that starts with the number 22. This was made with 520 g butter, and I did measure the total weight of the finished buttercream to be around 1050 g (forgot the exact number). If we round my measured density up to 180 g/cup, then that would mean about 5.8 cups of buttercream. So the final volume of the buttercream seems to be okay, which matches how light I thought it was when actually tasting it. It's just the meringue visually seems to lack volume when compared to Italian meringue I've made before; I'll have to test the actual volume next time like you said. For this batch of buttercream, I know for sure that the speed of the mixer was too high. I beat in the butter at speed 5 just to test how bad the air bubbles would be, and now I know it's pretty bad haha. I made sure that the meringue and butter were at the right temperatures before adding and the buttercream ended up at a perfect 72°F; and I did use the paddle and not the whisk. It's possible the butter was also added too quickly but I always add it in small increments (about 20-30 g) and waiting for it to be mostly incorporated before the next addition, so I don't think that would've been a problem. [/QUOTE]

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