Why did my Swiss meringue buttercream turn gray-ish?

M

mariadnoca

Moderator
Are used European butter and I did use vanilla but I thought if it colored that at all it would be sort of brownish. And I've made it before and it stayed weight but it was a different brand of pure vanilla extract it. I do have clear vanilla extract but it's imitation and that was something I grabbed her not do was use imitation. However, this grayish look dialed the colors and made everything not look as good. What did I do wrong? Trust me Gracias a weird color
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/1A1AFE48-B4FA-4FCD-9E74-F23A4409E5B9_zpsm5nw3jui.jpg

 
Well that's interesting

I did rub down the bowl with lemon juice. No parts of the KIA have ever been in a dishwasher. The meringue was pure white, but when I switch to the paddle attachment it might have rubbed on the bottom of the bowl I have trouble with it staying adjusted and sometimes it starts hitting the bottom and I have to stop and readjust it. (Never buy a reconditioned KA because the warranty isn't as long and don't wait to find out that it has problems because you didn't use it until after the warranty expired.) maybe this means I need to buy a new paddle. Who would've thunk it.

Thanks!

PS
I hate this KA machine. I have the tilt head, but it took hours not minutes to cool off the Swiss meringue and that still only happened when I finally pulled out my ice bowl from my ice cream maker and set the cable in it to help chill the buttercream. There must be something better to do this. This is happened every single time I've tried to make Swiss buttercream — always using the KA. Does anyone have a recommendation for a better mixer? Stand mixer that is.

 
No suggestion for a new mixer, but here are a few hints on cooling down the icing:

First off, I learned to just switch out the hot sugar/egg white mixture to a clean cold bowl--I have two metal bowls for my mixer. Removing the hot mixer bowl from the equation immediately eliminates a large source of residual heat.

Then, I have several neck ice packs from all of my frozen shoulder surgeries, issues, etc. I wrap those around the new bowl and use an ACE bandage to hold them tight against the metal.

Finally, I have learned NOT to microwave my butter to warm it up as that has ruined more than one batch of icing. I think its interior holds too much residual heat and that in turn ruins the batch. I could probably put the entire watery batch in the refrigerator to chill it down and rebeat, but I'm always doing this last minute.

 
Also, I'm reviewing Maggie Austin's new cake decorating book: AMAZING!

Several of her beauties look like your 6" tower cake.

maggieaustincake.com

Cake Design

Maggie Austin creates bespoke wedding and event cakes for clients across the globe.
maggieaustincake.com maggieaustincake.com
 
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I've done all that, but I like the second bowl idea maybe even have it cold

I've used ice packs to no avail.
My recipe calls for cool but not cold butter, so I do that
I finally end up having to set the bowl of Swiss meringue on top of bowl of my frozen ice cream maker bowl, But even then it still takes a lot of time I think it took three hours the majority of which was trying to cool that that down enough to use. And then when I was trying to pipe it just was softer than I wanted it to be. I mean it tastes delicious but I don't think I get that silky look it's supposed to have.

 
The ruffling is so easy once you see how she does it:

Page 70 in her book:

Cut 1" strips of thin fondant. Ruffle one edge with tool.

Have prepared cake ready and FLIP IT OVER onto a smaller raised surface. Starting at the BOTTOM (actually the top of the cake), wet the unruffled portion of the strip and attach to cake, keeping the ruffle above the surface the cake (that's why you have the cake sitting on a smaller riser). Add another layer above that so the ruffles are next to each other. Continue to the top and then flip the cake over.

Now the sides are completely covered with the rows of ruffles all facing UPWARD.

So simple. So clever.

https://www.amazon.com/Maggie-Austin-Cake-Artistry-Technique/dp/0544765354/ref=sr_1_1?ie=UTF8&qid=1496768705&sr=8-1&keywords=maggie+austin#reader_0544765354

 
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