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).
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