Swiss Meringue Buttercream Troubleshooting

Baking By yanci Updated 2 Mar 2011 , 11:13pm by KoryAK

yanci Posted 2 Mar 2011 , 9:21pm
post #1 of 4

Hello! I just did a batch of SMBC from the attached recipe and the consistency is not right.
I added 1/2 tsp of orange extract to it and some lemon zest. The flavor is great but the frosting is too fatty. Is kind of looks like wet butter, which makes it very hard to spread. I need to use this crumb coat my cake. Anyone knows how to fix this? Please help! Thanks!!

3 replies
luvbuttercream Posted 2 Mar 2011 , 9:27pm
post #2 of 4

Did you beat it long enough? it is very important to be patient with SMBC. It takes a bit and may look curdled for about 30 seconds before the frosting comes together and thickens up.

yanci Posted 2 Mar 2011 , 10:23pm
post #3 of 4

I think I did beat long enough... I will try beating a bit more to see if the consistency changes. Thanks!

KoryAK Posted 2 Mar 2011 , 11:13pm
post #4 of 4

It is very temperature sensitive.... is it too firm (cold) or too soft (warm)?

too cold: pull out a scoop, microwave, add it back to the big bowl (or hit the big bowl with a torch while it's mixing)

too warm: pull out a scoop or two, spread thin on a pan, freeze for 10 min, break up and add it while mixing.

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