New answers tagged consistency
The temp was celscius I had the fan on also. it was baked as a flat rectangle on a tray and then rolled. Today I made another one and it was a lot better,not rubbery and I only baked it for 30 mins.
170°C, 150°C? That is just too hot. Snow-white crisp merignue process is more of drying, not actually baking. Which is why the temperature must be in 100-120°C. Also, forced air circulation must be turned off.
The way to do cream cheese frosting is to separately cream the butter and the cream cheese. Cream cheese tends to get runny if overmixed, while butter keeps on adding volume. So beat them separately and then combine. That way, you can arrange yourself on how "cheesy" you want your frosting to taste.
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