Help! Swiss Meringue Buttercream Is Really Runny And Has Tiny Chunks Of Butter!

Decorating By Wixweb Updated 22 Jan 2019 , 1:46am by LindsayH

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Wixweb Posted 20 Jan 2019 , 6:51pm
post #1 of 5

My SMBC was whipped really good- until I started adding butter. Almost instantly, it collapsed and had tiny little particles of butter. I stuck it in the fridge for 20 minutes, but it's still the same. This has happened twice already- the first batch I threw out. Please give any advice you have- thanks!

4 replies
Laetia Cake Central Cake Decorator Profile
Laetia Posted 20 Jan 2019 , 6:59pm
post #2 of 5

It is normal that smbc look lumpy and deflate once you start to add the butter. Continue and add the remaining butter and whip it until it come back togeter again. Do not throw anymore in the garbage, it is still good!

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Laetia Posted 20 Jan 2019 , 7:01pm
post #3 of 5

Just make sure your butter is room temp. Soft to the touch.

yortma Cake Central Cake Decorator Profile
yortma Posted 20 Jan 2019 , 7:59pm
post #4 of 5

Don't throw it out!  Your butter was too cold.  Let the whole thing come to room temp and mix again, or gently warm the bowl while mixing.  (I use a blow dryer).

  

LindsayH Cake Central Cake Decorator Profile
LindsayH Posted 22 Jan 2019 , 1:46am
post #5 of 5

Yes, sounds like it was too cold, not too warm. You can also take a scoop of the buttercream (less than a third of the batch), microwave it for just 15 to 30 seconds, then add that back to the mixer and whip up. Just keep mixing!

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