Reply to thread

Message: [QUOTE="Norcalbaker59, post: 44413, member: 2340"] [USER=3784]@Cahoot[/USER] Yes it doesn’t sound like your finished buttercream volume is off that much. Try lowering the temperature of the heated egg whites to 160°F (70°C). The higher the temperature, the more protein denaturation coagulation and water evaporation occurs. Whipping is also protein denaturation, but when the whites are whipped, air bubbles fill the spaces between the hydrophobic molecules and water molecules creating more volume. That doesn’t happen in heat coagulation. 160°F (70°C) will still kill the bacteria, but the lower temperature will keep more water in the whites and not cause as much protein denaturation coagulation from heat. Let me know if you get more volume with a lower heat. [/QUOTE]