Swiss Buttercream Setting Up Too Hard

Decorating By sez1512 Updated 7 Jul 2014 , 3:05am by SprinklesCS

sez1512 Cake Central Cake Decorator Profile
sez1512 Posted 6 Jul 2014 , 12:10am
post #1 of 2

hi all,


I am wondering if someone can help me out here.. I have been making swiss buttercream for a while and in the warmer months it was fine, but we are in the middle of winter and no matter how many times I re beat the Mixture it looks fluffy for about 5 mins and then about 10 mins later when i am ready to frost, the mixture has gone too thick to pipe/spread.

I have also tried putting up to half the mixture in the microwave and beating the softened mixture into the thick, but still the same thing.

The recipe im using is the following:


6 egg whites

1 and 3/4 cup sugar (350g)

2 cups butter (454g) butter



do you think if i reduce the butter it might help? its really not that cold here, but I just cant figure it out!


thanks in advance :)

1 reply
SprinklesCS Cake Central Cake Decorator Profile
SprinklesCS Posted 7 Jul 2014 , 3:05am
post #2 of 2

Not sure what is going on, but I use this one for swiss merengue and never had a problem:

8 egg whites

1 cup granulated sugar

Dissolve sugar in whites in double boiler and pasteurize for a few minutes

Bring mix to kitchen aid and mix on medium for about 5-7 min until soft peaks and mix is cool. medium speed.

Add up to 6 sticks of butter at room temperature (soft to the touch) a little at a time until light and fluffly, I rarely use the 6 sticks, normally is 5 or 5.5

Add 1 cup of sifted confectioners sugar, 1-2 teaspoons of vanilla extract and a pinch of salt.

Scrape edges and mix on high for 1 min.

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