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Improving technique
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So, I gave myself a nice cramp last time I successfully made Swiss meringue buttercream. (Btw, I hate preppy kitchen as it didn’t tell me about cream of tarter and let me whip for 4 hours on high mixing.) over a double boiler, I constantly whisked my whites and sugar together for about 15 minutes. Is this over doing it to avoid coagulated egg whites?
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- 8 months ago
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