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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
K.V. Harper's cheerful interior tells the story of a neighborhood
A Home That Honors Black History
Organizing, 1 Drawer at a Time
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.