Swiss Meringue Buttercream Help

Decorating By Andrea_Lynn Updated 4 Jul 2015 , 7:09pm by Andrea_Lynn

Andrea_Lynn Posted 4 Jul 2015 , 3:13pm
post #1 of 4

Hi! I'm having issues keeping my Swiss Meringue Buttercream pipe-able. Once the buttercream is taken out of the fridge to soften a bit in order to pipe flowers, it turns to soup (albeit a delicious soup, but soup all the same). Is it supposed to be whipped again to make it workable? 

Thank you! 


3 replies
Jalapenocheese Posted 4 Jul 2015 , 4:08pm
post #2 of 4

Get a very small portion (1/4c), microwave it for 10-15 secs then add it to your BC and whip. It'll come together again.

julia1812 Posted 4 Jul 2015 , 6:20pm
post #3 of 4

Yes, you have to re-whip it. I guess your meringue wasn't stiff enough when you added the butter in the first place. Add some blobs of butter  or shortening towards  the end if it doesn't come together properly and keep  whipping. 

Andrea_Lynn Posted 4 Jul 2015 , 7:09pm
post #4 of 4

I'll make another batch and whip the meringue longer. Thanks again!

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