Hi Jo and everyone, For SBC, I actually cook my egg whites/sugar to 160 F while stirring constantly and don’t have a problem with them curdling or scrambling. I also keep my cakes refrigerated when I’m not working on them or up until I deliver too- just to be safe. And I have a tip for IBC – when your sugar/water comes to a boil, stop stirring of course and put a lid on it for about 30-45 seconds – the condensation will wash down the crystals on the side and you don’t have to worry about using a brush to wash them – works great for me so try it out. Plus I heat my sugar to 245 F without a problem too (Learned this from Warren Brown’s you tube video).
© 2011-2017 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.