Swiss Meringue Buttercream too buttery / heavy textured. Could I add more meringue?
I've made SMBC several times before and never had this problem - the whites whipped up just as well as usual, but the finished product isn't as fluffy as what I usually get. I'm wondering what would happen if I whipped up an additional egg white's worth of meringue and added that in.
I know it's a very buttery frosting, but the texture and density I have now are not great. Thanks for any opnions!