Question About The Very Vanilla Swiss Meringue Bc..

Decorating By Melody25 Updated 23 Mar 2008 , 5:48am by JanH

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Melody25 Posted 22 Mar 2008 , 1:54pm
post #1 of 2

I made half od a batch of the Very Vanilla Swiss Meringue Buttercream and made it chocolate. My question is.... It whips up like Meringue until you add the butter in then it kinda deflates, then when I put the chocolate in and turned it up a little it seemed to kinda fluff back up, but still seems kinda runny. Will this thicken as it sits?

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JanH Posted 23 Mar 2008 , 5:48am
post #2 of 2

You can try chilling it a bit- and then rewhip, if needed.

To save soupy IMBC, it's recommended to just continue beating (using a cold water bath) until the mixture comes together.

Don't know if this helps or not.

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