Help Crunchy Buttercream

Baking By imanah Updated 23 Mar 2011 , 2:37am by imanah

imanah Posted 21 Mar 2011 , 2:58am
post #1 of 4

I am so annoyed. I just made a massive batch of Swiss merengue buttercream. Of course I take a taste of each batch I made. When I tasted this one I felt crunchy sugar crystals.

This is such a mystery to me. I have been making this for many years and of course this has never happened to me.

I hope it is salvagable? Has anyone had this happen?

I'm thinking to heat it up to melt the sugar again then cool & whip.

3 replies
imanah Posted 22 Mar 2011 , 11:41pm
post #2 of 4

I guess no one has had this problem, no wonder i couldn't find anything about it

genevieveyum Posted 23 Mar 2011 , 12:03am
post #3 of 4

You're sure it's sugar and not egg shells? If it is sugar, I'd go ahead and re-melt it over a warm water bath and then whip while wrapped in ice packs. It won't ever have the same volume it did when you started, but you'll save those expensive ingredients!

imanah Posted 23 Mar 2011 , 2:37am
post #4 of 4

Uggghh I just figured it out. No not eggshells, I would be out of business fast if i was that careless lol

I used too much sugar, my conversion was off. Because of this lovely mistake I wasted 36 eggs and 20 sticks of butter.

What an expensive mistake!!!

Thanks for your insight icon_smile.gif

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