I'm currently crumb coating my cake this evening in Swiss Meringue Buttercream. I'm still in the process of making my buttercream but something has just went wrong. I followed my usual recipe not doing anything differently except doubling it, inorder to have enough. Though right now my buttercream currently has a soupy texture. It never thickened up. What did I do wrong ?? An how should i fix this ? It would be really upsetting to have wasted so much egg whites and product overall. Please help i'll be running really behind schedule if I have to remake this.
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9/25/12 at 6:09pm