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.