+
Home Cooking

Swiss Meringue Buttercream problem

kooshball5 | Nov 19, 201408:09 AM     6

I'm confused and annoyed. Last summer I made my best friend's wedding cake and made probably gallons of swiss meringue buttercream to frost it - time consuming, but a delicious and beautiful result. Today is the second time in a month I've tried to make the stuff, whipped it for 45 minutes to an hour, and had it just stolidly refuse to come together from soup to frosting. (And that's with a hand mixer, so that's even longer than it sounds!) WHAT am I doing wrong here? My only thought was that, possibly, I made the cake in San Francisco and am living here in London, so maybe the fat content of the butter is different and throwing it off?? If anyone can shed some light, I (and my poor buzzing hand) would much appreciate it!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...

Foil Packets Are Your Best Camping Food Friend
Recipe Round-Ups

Foil Packets Are Your Best Camping Food Friend

by Joey Skladany | Going camping? Foil packets are the best way to cook your food (and they're pretty great in the oven...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.