Hello everyone...does anyone know if swiss meringue buttercreme can be fixed once it gets kinda liquidy????? My meringue was working fine until i started adding he butter...i did notice that the bowl was still a little warm buti didnt think that would affect it because theeggs were already stiffbut I was wrong andnow I dont know what to do...pls help!!!!!
Hi. yes, just keep beating it. i put bags of frozen peas or butterbean,etc. around my bowl. It works great. don,t add powder sugar or anything else to it. smbc does not have powder sugar . I can make a batch really fast putting the bags of frozen veg. around the bowl and also my butter is still a liltte cold. some people use it straight from the fridge , you cut very thin pats of butter . Just be sure the bowl is cool or cold. It looks like it isn,t going to incorporate at times. but it does. Patience is the answer.
it didnt work 
I couldnt save my meringue it was way toooo liquidy and the more I mixed it the more liquidy it became....i put it in the fridge and it was really solid so I thought yyyeeeeaaaahhh its fine....I was soooo wrong when it started getting a little warm it started tooo melt but its ok I will do better next time 
Most likely the meringue was a bit too warm and the butter melted when added. If the butter melts, the frosting will breakdown irretrievably. The meringue really needs to be cooled to room temp before adding the butter, which sometimes can take a while. As mentioned above, frozen veggies, or my favorite -frozen blue ice packs- can be propped around the bowl while the mixer is running. Good luck, and don't give up. It s worth the effort
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