Swiss Meringue Buttercream Emergency

Baking By Jayita Updated 22 Jul 2019 , 2:50am by SandraSmiley

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Jayita Posted 21 Jul 2019 , 8:49am
post #1 of 4

My SMB has separated and it's too liquidy. I'm assuming it's because I feed too much liquid add one in it. Can someone help me save it?!

3 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 21 Jul 2019 , 10:21am
post #2 of 4

just keep beating it although swiss meringue buttercream doesn’t get any liquid added to it — what liquid did you add other than vanilla?

if it is still warm from the egg whites and sugar cooking you can fridge it for ten or fifteen minutes until it is completely cooled and beat it again —

it is typical for smbc to separate as it’s being mixed so just keep mixing/beating 

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-K8memphis Posted 21 Jul 2019 , 10:23am
post #3 of 4

welcome to cc -- and since you are a new member you are not able to "reply" to posts so please start a new thread to continue the discussion -- at some point all of a sudden you will be enabled to "reply" but not for a while -- I think it might have to do with time and activity levels -- please respond in a new thread if you want/need to —

hope your icing turns out ok

best to you


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SandraSmiley Posted 22 Jul 2019 , 2:50am
post #4 of 4


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