Help Please My Smb Is Not Coming Together.
Decorating By TallinM Updated 22 Aug 2019 , 6:37pm by SandraSmiley
Hey guys,
So I've made swiss merguine buttercream before and it's always been successful. This time I need just slightly more so I guesstimated ingredients and I think that may be my problem.
My swiss merguine is both really runny and curdled not like a hard chunky curdled a very liquidy curdled. I tried adding a bit more room temperature butter. I've tried cooling it overnight, tried beating for over 10 min nothings fixing it. Is there any way to save this or do I just start over?
It hardens slightly after being refrigerated but not like it should. It's still really easy to scoop and soft. Thanks for your help.
I think you may just need to start over.
If you need slightly more than a full batch go ahead and make a double batch and freeze the remaining frosting for another time. This way you can just double your ingredients and will hopefully not run into any more issues.
yeah — was it too warm & melted the butter maybe? sorry that happened
Quote by @%username% on %date%
%body%