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Italian Buttercream Gone Runny

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?

asked by NatClem over 5 years ago

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3 answers 19836 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 5 years ago

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.

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Miranda Rake

Miranda is a contributor at Food52.

added over 5 years ago

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...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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!!

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