So I made Italian Meringue Buttercream and this was my first time making this kind..
When you're supposed to add the butter the meringue is supposed to be completely cooled..
So i felt my bowl and the meringue and it felt completely cooled!..
But After I added all my butter it got really chunky and alot thinner than it was before I added it..
Does anybody know if I can do something to this so that I'm still able to use it?!?!
Thanks in advance..
I would keep whipping it for a good while. There is a point when after you add the butter it looks ruined but keep mixing and it should come together.
If not then I would probably bin it and start over.
sometimes it does look like its ruined, but keep whipping it and if it does not come together and look right, put it over a double boiler or your bowl over a pan of simmering water and re-warm it, then return to the mixer and whip again til cool and it shoul be fine. marie 1152
It should be fine if you keep whipping. If it doesn't come together toss it in the fridge for a few minutes.
This is why I like to add the meringue to the butter. Egg whites don't like fat.
It happens sometimes. It depends on how much water you cook out when you heat the sugar. You can add powdered sugar a table spoon at a time (you shouldn't need much) until it thickens. Really, just a little bit will pull it together. I heat my sugar very slowly, I start it before I crack eggs or anything, and just when it hits 235, poor it in.