i have been trying to make a swiss butter cream. But everytime i make it, it is turns out like a loose whip cream.\nOne of the times i thought I could cool it for 24hrs and it would be stiff. But it turned out looking like it broke. So it looked lumpy, very small lumps. And still loose. Please help me. I cant seem to get this right.\nHere is the recipe i used.\n3 egg whites\n3/4 sugar\n2 1/2 teaspoons of vanilla\n2 sticks undalted butter\n\nI first whisk sugar abd egg whites over a bain marie to melt the sugar down. About 3-4 minutes. Then whip the mixture on high speed until i can turn the bowl upside down and nothing comes out. Then from there i switch to the paddle and beat in a tablespoon at a time of the butter. Once that is all incorporated I add the vanilla.\nAnd result is watery.\nMy butter is a bit cooler than room temp.\nLooking for a better recipe that isnt too complicated and something that isnt overly sweet.\nHelp! Help! Heeeeellllllllp!\nWhat am I doing wrong?!