Hi, I have been making Swiss Meringue Buttercream for a long time and only ever had an issue of the sugar not dissolving.
But now sometimes when I make it, heated to 160 and everything, the meringue becomes dense and it lost the sticky-ness. And after the butter is added it is left with a strong sugar flavor, but it wasnt exactly grainy. Im not sure where we are going on wrong because we are doing the same thing and sometimes its working sometimes its not. Please help!
Hello OP, please post a topic in only one forum board. Thank you.