FAQs
Swiss meringue buttercream is either soupy or curdled due to the temperature of the butter; it is either too warm or too cold. Both issues can be fixed either chilling or gently heating the buttercream.
Why won t my Swiss meringue buttercream whip up? ›
Temperature: If the butter is too cold, it won't incorporate well with the meringue, resulting in curdling. On the other hand, if the butter is too warm, it can cause the buttercream to become too runny. Make sure the butter is at room temperature, around 68-72°F (20-22°C), before adding it to the meringue.
What to do if Swiss meringue won't stiffen? ›
In a KitchenAid mixer, it usually takes about 20-25 minutes to make a good, stiff meringue from start to finish. If you're at the 20-minute mark and the meringue still isn't at stiff peaks, check your temperature. Is it hot and humid in your kitchen? Then a 15-20 minute meringue timeout in the fridge will help!
Why is my butter not incorporating in Swiss meringue buttercream? ›
This can happen for two reasons - the meringue mixture was too cold before you added your softened butter or your butter was too cold before you added it to your meringue mixture.
What happens if you add butter too early to Swiss meringue buttercream? ›
Why is my Swiss Meringue Buttercream Soupy? This is usually due to the mixture being too warm or adding the butter before the meringue has fully cooled down. Thankfully, it is easy to fix. Refrigerate the bowl for 15-20 minutes then continue mixing until the frosting thickens.
Can I add powdered sugar to my Swiss meringue buttercream? ›
*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add ½ -¾ cup of sifted confectioners sugar after the butter is fully mixed in.
How do you stabilize Swiss meringue? ›
Cooking to 175°F (79°C) ensures that the egg white proteins are coagulated despite the high concentration of sugar, creating a more stable meringue.
How to save a runny meringue? ›
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.
What buttercream do professional bakers use? ›
Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.
Does Swiss meringue buttercream need to be refrigerated? ›
The egg whites are cooked, and the buttercream contains a fair amount of butter and sugar, which is generally safe to store at room temperature. If you are uncomfortable with that, feel free to pop your frosted cake in the fridge.
Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring.
Does Swiss Meringue Buttercream set firm? ›
Buttercream Solidified in the Refrigerator: There's a lot of butter in this frosting, so if it's stored in a bowl in the refrigerator, it will solidify into one large mass just like a bowl of cookie dough.
Why does my Swiss meringue buttercream look like cottage cheese? ›
If the buttercream splits and looks curdled, like cottage cheese, it means the mixture didn't emulsify because the temperature of the butter was either too cold or the meringue was still too warm. There's a few different ways to fix this: Remove a few spoonfuls of the buttercream and place it in a heat safe bowl.
Why does my Swiss meringue buttercream just taste like butter? ›
If the Swiss meringue buttercream tastes like butter you definitely have the wrong ratio. The Swiss meringue buttercream ratio should be egg white as the smallest portion, then sugar is a quarter more than egg whites and butter is the double of the sugar amount.
How to make Swiss meringue buttercream sweeter? ›
*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add ½ -¾ cup of sifted confectioners sugar after the butter is fully mixed in.