Frosting With Swiss Meringue Buttercream On A Cold Cake
Decorating By Mhenao1673 Updated 27 Jan 2018 , 10:22pm by -K8memphis
Mhenao1673
Posted 27 Jan 2018 , 4:45pm
post #1 of 3
Hello everyone, I am a home baker and I recently started working with SMBC. My problem is every time I frost a cold cake my frosting breaks and gets very watery. I don't know what I'm doing wrong? Can anyone help? Please TIA
2
replies
whatthedogate
Posted 27 Jan 2018 , 6:23pm
post #2 of 3
Maybe you need to spend a few more minutes incorporating the butter?
-K8memphis
Posted 27 Jan 2018 , 10:22pm
post #3 of 3
your eggs might be too hot and melt the butter releasing the water in there -- let your whipped eggs whites cool well --
Quote by @%username% on %date%
%body%