Hello everyone, it's my first time trying SMBC, it was going great till I finished adding the butter cubes then I changed to paddle, it became slightly soupy and i popped it into the fridge. Now I have rewhipped for only 1 minute and it looks good but I'm not sure it's enough plus do I have to leave to return to room temp before frosting with it or I can use it as cold as it is.
5 egg whites
If it is sufficiently whipped, judging by texture and consistency, and warm enough to spread, you can use it right away. If it is too stiff, let it warm up for a few minutes.