Help Please - Runny Buttercream

Baking By keeshonjohnson Updated 14 Jan 2016 , 2:42pm by julia1812

keeshonjohnson Posted 10 Jul 2009 , 1:26pm
post #1 of 11

Help please - I have a pile of cupcakes to ice and my SMBC is very runny. Any tips?

10 replies
Charmed Posted 10 Jul 2009 , 4:16pm
post #2 of 11

this is what I found on web:
Buttercream that has become too runny: (1) It can become soupy and runny if too warm. Place mixing bowl into an ice bath and whisk briskly until the icing becomes cohesive and silky Or, you can refrigerate it until well-chilled. Then, re-whip, if necessary; (2) It can become too runny from not enough confectioner's sugar, meringue or egg white powder. Add more, a little at a time, to stiffen it.

G_Cakes Posted 10 Jul 2009 , 4:23pm
post #3 of 11

If you speaking of swiss meringue butter cream try mixing it again...

You will have to mix it for a few minutes at least.

HTH icon_smile.gif

matthewkyrankelly Posted 10 Jul 2009 , 4:25pm
post #4 of 11

This time of year, it is probably too warm. Refrigerate checking every 15 min. to make sure it doesn't get rock hard. Then rewhp when it looks like refrigeration is starting to work.

bbstephan Posted 26 Jul 2009 , 2:43am
post #5 of 11

Mine is runny too- and it has been in the refrigerator now for 7 hours- still runny. I just made some yesterday and it turned out great- I did nothing different today. I'm SO frustrated! I just made a second batch, and it is runny too, but even worse, I taste crystalized sugar!

CakeandDazzle Posted 28 Jul 2009 , 3:26am
post #6 of 11

add alittle more butter and whip

CakeandDazzle Posted 28 Jul 2009 , 3:28am
post #7 of 11

add alittle more butter and whip

Azkaee98 Posted 14 Jan 2016 , 8:53am
post #8 of 11

Hi, my SMBC is still very funny. I made it last night & after reading a few blogs online I put it in the refrigerator because it was funny (kinda like soup) but when I took it out after about 25-30 minutes and whipped, it was still not good, so I put it back in the freezer and took it out this morning. I thought it might get better considering it was in the freezer for 10 hours but I've been whipping it for 25 min exactly &it's not good. This is the first time I've made this.

I followed this recipe:

1 cupconfectioner's sugar

1 cup butter

1/2 cup egg whites (from 3 eggs)

1 teaspoon vanilla

julia1812 Posted 14 Jan 2016 , 9:01am
post #9 of 11

I don't know that recipe but it's not swiss meringue buttercream. For smbc you use caster sugar not icing sugar.

Azkaee98 Posted 14 Jan 2016 , 2:20pm
post #10 of 11

I used granulated sugar. That's what it said in the recipe:

I added some butter to the mixter (2 tbsp) after whisking it for about 40 min. Then i whisked some more and it got lumpy like cottage cheese so I warmed a small portion in a bowl in the microwave for about ten seconds and added it to the rest of the mixture and whisked. It got better after a few minutes and was set (not funny or lumpy or grainy) .

But it tastes like butter. I put it on my cake and realised too late that it tastes like butter. It obviously can't be saved now; but i was wondering what i should do differently for the next time?

julia1812 Posted 14 Jan 2016 , 2:42pm
post #11 of 11

Oh okay...was just wondering because confectioners sugar is icing sugar and that is used to make American buttercream and not meringue buttercream. 

If you are used to ambc then smbc might taste like (sweetened) butter to you but actually that's what it's supposed to taste like (unless you add other flavors like fruit or chocolate etc) after all it's called BUTTERcream lol ;). But I heard people are sometimes surprised that it tastes so different than ambc when they try smbc/imbc the first time. 

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