Quick Help For Cold Swiss Meringue Buttercream

Baking By MollyHammond Updated 7 Sep 2011 , 3:48pm by MollyHammond

MollyHammond Posted 7 Sep 2011 , 3:15pm
post #1 of 3

I made my recipe for swiss meringue buttercream last night and it was wonderful. I covered and put in the refrigerator to use today. How do I get it to come together again. I started beating it and it looks curdled again. HELP!

2 replies
AnnieCahill Posted 7 Sep 2011 , 3:24pm
post #2 of 3

I would get a kitchen towel, run it under hot water, and wrap it around the bowl as it's beating the BC.

For future reference, you can leave meringue buttercreams out overnight. Saves you the headache of trying to get it to become BC again the next day after it's been in the fridge.


MollyHammond Posted 7 Sep 2011 , 3:48pm
post #3 of 3

thanks annie! It is coming together now

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