How to Fix Non-Stiff Swiss Meringue Buttercream
Learn why your Swiss meringue buttercream isn’t stiffening and discover effective solutions.
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If your Swiss meringue buttercream isn't stiffening, ensure the meringue was whipped to stiff peaks before adding butter. Reduce the temperature of your mixing area or cool the bowl if it's too warm. Gradually incorporate cold butter to help it stiffen. If it looks soupy or separated, continue whipping it in a cool environment until it comes together. Chilling the mixture briefly and then re-whipping can also help.
FAQs & Answers
- What causes Swiss meringue buttercream to be too soft? Swiss meringue buttercream can be too soft if the meringue isn't whipped to stiff peaks or if the ingredients are too warm.
- How can I thicken my buttercream quickly? To quickly thicken your buttercream, chill the mixture and re-whip it in a cooler environment.
- What is the best temperature for making meringue? The ideal temperature for whipping meringue is a cool room, ideally around room temperature, to ensure it achieves stiff peaks.
- Can I add more butter to my Swiss meringue buttercream? Yes, adding more cold butter can help to thicken the buttercream if it's too soft.