Swiss Meringue Buttercream : AskCulinary


I made some Swiss meringue buttercream today and it didn’t turn out and I’m not sure what I did wrong.

 I cooked the egg whites and sugar over a double boiler until 150F (they were smooth and not scrambled), then put it in the mixer and whipped on high until it was room temp. Then I added the room temp butter in chunks and whipped it in. It was super runny but not broken, so I put it in the fridge for half an hour and whipped it up again before using it. It didn’t go on very smoothly and the surface wouldn’t go smooth. It returned to being runny before I could even finish decorating. 

I’m really confused because I know my meringue was fine, and it stayed really white after I added the butter and had no lumps, it was just really soupy. Any ideas? 

(The recipe I used I have used successfully before in school and is from my textbook, so I’m not sure if it’s actually the recipe?)



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