+
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 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

19 Fantastic Salts to Stock Your Pantry & Make Your Food Shine
Shop

19 Fantastic Salts to Stock Your Pantry & Make Your Food Shine

by Roxanne Webber and Jen Wheeler | Salt is a transformative ingredient (if you're in any doubt of that, see Salt Fat Acid Heat), but...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

A Party-Ready Mardi Gras Menu from New Orleans Chef Donald Link
Restaurants and Bars

A Party-Ready Mardi Gras Menu from New Orleans Chef Donald Link

by Roxanne Webber | Donald Link is one of New Orleans' best chefs, known for his down-home Cajun cuisine at Cochon and...

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.