Please Help. Swiss Merrignue Buttercream Too Hard

Baking By ian7402 Updated 15 Jun 2019 , 11:52pm by KitchenSix

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ian7402 Posted 15 Jun 2019 , 7:56am
post #1 of 3


I think I've made a big mistake. I've decorated a cake in the swirl/rose pattern using swiss meringue buttercream. I put it in the fridge overnight and now it has solidified. I kind of expected this and presumed it would soften as the cake comes to room temperature but all of the advice online says to soften it, it needs to be re whipped. I am unable to do this now and the cake is for this evening. Will this be ok by tonight or have I ruined it?

Any advice or tips would be greatly appreciated

Thank you


2 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 15 Jun 2019 , 11:50am
post #2 of 3

no it’s fine — you only need to rewhip cold Swiss meringue when you want to spread it when you haven’t yet iced the cake — your creation will come to room temp and be fine since the icing is already applied — no worries — you got this

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KitchenSix Posted 15 Jun 2019 , 11:52pm
post #3 of 3

Ditto on K8memphis! It is totally normal and fine, and it will soften up beautifully!

I worried and panicked, thinking the same thing as you when I first used it, but it’s my go-to now!

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