Does anyone know how to fix a swiss meringue buttercream that I added Nutella to?

I'm in the middle of making frosting for a wedding cake that must be done by tomorrow at 4. Made a basic swiss meringue buttercream. A Chef I know said I could add Nutella at the end and it would be fine. I added Nutella and the mixture turned to liquid. I kept beating for over 15 minutes; the frosting still has not reached frosting consistency. Does anyone have any tips/ideas? I might have to start over. Can't add 10X Sugar because recipe is already sweet.

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sdebrango
sdebrango April 27, 2012

Have you tried refrigerating to cool it and then whipping it again? I did that once with melted chocolate not nutella and I thought it was lost turned really soupy. I put it in the fridge for about an hour, it firmed up nicely I whipped for a minute or so and it turned out. I don't know if it will work here but it's worth a try,

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caroline_kuhn
caroline_kuhn April 27, 2012

Thanks for the tip! As a last-ditch effort, I did throw it in the fridge and I'm not looking at it for a while :) If that doesn't work, I guess that's why Kroger's open 24/7!

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ATG117
ATG117 April 27, 2012

I have found that meringue buttercreams are hard to salvage, but I think sdebrango is right. Refrigerating is the one thing that may work. Let us know if it works out.

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boulangere
boulangere April 28, 2012

Refrigeration may help. Also adding additional shortening, which should stabilize it to room temp.

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