Very runny Swiss meringue buttercream

Discussion in 'Disaster Help' started by Martha, Aug 11, 2019.

  1. Martha

    Martha New Member

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    First time making SMBC and I followed this recipe: https://livforcake.com/swiss-meringue-buttercream-recipe/

    I started adding the butter and it just kept getting even more runny! I have searched online and the only answer I’ve been able to find is put it in the fridge for a while then rewhisk so I’ve tried doing this and it seemed to work until I mixed it a little and it turned liquidy again!

    How can I save it???
     
    Martha, Aug 11, 2019
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  2. Martha

    Norcalbaker59 Well-Known Member

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    What was the temperature of your egg whites when you started adding the butter? The melting point of butter is 90°F. If your egg whites were too hot it would’ve melted the butter. And there’s no fixing the buttercream if your butter melted.


    Your recipe writer clearly states she’s “too lazy” to take out her thermometer. That’s the problem with American home bakers, they’re too lazy. And by the way I am American. But I always use my thermometer.

    Try using a recipe from a professionally trained pastry chef. Someone who actually went to culinary school Who understands the importance of time and temperature.

    I’m sorry if I sound a little callous here, but baking is a chemical reaction of the ratio of ingredients and temperature. Time and temperature is everything. Three days ago I was in a baking class run by a master baker. He’s an American. Internationally recognized. He normally doesn’t teach classes for non-professionals. One of the things he said in that class was Americans are loathe to learn to bake properly. Everywhere in the world people learn to a bake to the same standards. But Americans are the only ones that refused to do things properly.

    https://www.seriouseats.com/recipes/2017/05/swiss-meringue-buttercream-frosting-recipe.html
     
    Norcalbaker59, Aug 12, 2019
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