Swiss Buttercream Meringue

Decorating By Deekaren Updated 24 Sep 2022 , 4:21pm by -K8memphis

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Deekaren Posted 22 Sep 2022 , 10:15am
post #1 of 2

I have added blackcurrant puree to my SBCM, it separated, ibregeated it and it was ok but now it won't rethicken. Would you add more SBCM ?

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-K8memphis Posted 24 Sep 2022 , 4:21pm
post #2 of 2

i'm late to the party here -- that's a tough one -- i would add some kind of absorbing powder like cornstarch to a small part of it to see how it does -- start over and make icing to cover the cake -- and use the thickened original for filling if it works --

going forward what you wanna do is cook the puree first to remove the water -- might need to start with more puree because it cooks down but it intensifies the flavor too so experiment some -- cook it slowly and keep it stirred well --

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