I have to start a new thread since I can't reply to post.
So if it wasn't cool enough, if I put it back in my mixer and mix it, will it come together and get fluffy? I took it out of the mixer bowl and put it in the refrigerator last night.
I thought it was cool enough, I even wiped the outside of my bowl with a cool wet cloth, but from what it sounds it still may have not been cool enough.
Have you tried to re-whip after removing from the refrigerator? With the butter returning to solid, it should come together. You can also add some icing sugar to help bind the icing. That won’t make the icing overly sweet. I’ve done it. Let us know what happens.
I just got it out of refrigerator an letting it warm up, then will try to whip it and see what happens.
yeah perfect -- should work
If you can not do it, try Lauren Kitchens no cook buttercream,
I believe it will whip up to the correct consistency. Like I said before, I believe the reason it too so long for my first batch to come together (I mixed for almost an hour) was because my butter was much too soft. It had been at room temperature until it was squishy. Next time, I let it set out of the refrigerator for a while, but it was till firm when I added it to the egg/sugar mixture and it came together right away.
I put it back in my stand mixer and let it whip for about 5 minutes. Finally came together but still had a few little “lumps” in it so I let it mix for about five more minutes. Turned out nice. Thanks to all who helped figure this out for me. I usually use american buttercream but wanted to learn swiss buttercream for something different. I do like the taste of swiss. This will give me different options when I bake.
For sure, don't give up on SMBC, dita! Like I said, my first try took forever, but the second attempt came together almost immediately. Personally, I think it is well worth the effort.
Yay! Glad your SMBC came together! SMBC is my go-to buttercream. I don't like the American buttercream - too gritty no matter how much I beat it and a bit too sweet for me too. I love the silkiness of SMBC.
I like the taste of swiss, my wife I think still likes the American buttercream better.
So does my partner - he likes cheap supermarket white chocolate, AMBC, plain vanilla cake... at least it's cheap making cake for him! :)
So glad your smbc came together. I too do not like ABC. It was the icing I was taught to make in my cake decorating class in the early 80’s. I had always made all butter icing, 7 minute icing etc growing up, being taught by my Mom. Although I like smbc, I’m too lazy to make it. I stick too my cooked flour icing. Tastes silky, can flavour so many ways, and sooo much easier than smbc.
June, I too have fallen in love with the Ermine (cooked flour) frosting and so has Mike. It seems so much lighter and delicate than even SMBC, but, to me it it doesn't seem to be any easier than SMBC. I don't find either of them to be difficult at all.
I just find the beating of the egg whites and adding the butter to be at be iffy at times. And even tho I adjusted my amount of added butter to smbc, it can still taste too buttery. And smbc won't set/crust. Where as flour icing, with addition of some icing sugar/meringue powder does. So find easier to smooth. Especially with a hot off set spatula.