Making Italian buttercream frosting--everything was going picture-perfectly until I started adding bits of chilled butter to the egg whites at high speed. Now it's runny like craft glue. What happened?
hardlikearmour is a trusted home cook.
Hmmm... Did you beat the meringue until it was completely cool? Are you working in a hot kitchen? My suspicion is the mixture got too hot.
Miranda is a contributor at Food52.
HLA, you're probably stronger here than I, but I think that your buttercream can probably be salvaged! It doesn't sound like it broke (though maybe it did) but here is a good run down of ways to fix a buttercream in crisis! http://www.thekitchn.com...
SUCCESS! Turns out the problem was me! I got spooked after adding just 1/2 of the butter. Decided to go out in a blaze of buttered glory and dumped the rest in, and when I did, it came together again. Happy endings all around. Thank you both!!
Please enter a valid email address.
Well played. You deserve a cookie.
And why it's sew hot right now
Add Felt to Your Home
Red, White, and Blue Biscuits
New! Graphic Handwoven Baskets
The Teeny-Tiny Kiwis You Can Eat Whole
Dinnerware from the World's Best Restaurant's Ceramicist
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)