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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
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.)