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