I need some help with meringue buttercream. I was going to make Martha's TeaTime Coconut cake with Coconut Meringue Buttercream for Easter. (which I will never bake again, b/c of the cost alone, LOL) So the cake was baked and beautiful. I followed the meringue buttercream instructions to a "T" I cooked the egg whites and sugar over simmering water to 160d, then beat away with the kitchen aid until it cooled. The first batch turned to soup right away and I just didn't think it was cool enough before I added the butter or that my butter was too soft. I put it in the fridge until the next day and tried to beat again to no availe. So I went through the whole process again, this time I know the beaten mixture was cool enough, but the darn stuff turned to soup again. WHAT AM I DOING WRONG, IS THERE ANY WAY I COULD HAVE SALVAGED IT.

BTW!! I ended up just making regular old buttercream and adding cream of coconut and coconut flavoring and it was sooooo yummy, but I was hoping for a less sweet frosting!!!

I AM LOOKING FORWARD TO SOME HELPFUL ANSWERS.

Vicki

You did the Swiss BC that calls for HEATING the eggwhites and sugar.

What you did was - as you said "cooked the eggs " to 160d.
What should have been done was to HEAT the eggwhites (with the sugar) to 110d.

You just over cooked the whites which will breakdown if it is over heated/cooked.
It will be fine @ 110d, NOT HIGHER! Yea, it is a great BC, but can be tempermental.

What was the temp of your butter? it should have been ROOM temp...

This is an expenisvie BC - so try and follow the directions to the tee until you get use to it.

Ironically, I just found out (today) that the European BCs Italian i.e IMBC or Swiss are a "touchy" subject with some our site decorators b/c of the raw eggs concerns, which is valid... But, I've use it for the past year - and TG so far, I have no complaints.

I love it and you are wright it's not sweet at all
Keep at it; it's worth it though

I use Toba Garrett's Swiss meringue buttercream. For that recipe, the egg whites are heated to 140F. I don't think that you "cooked" yours...I've made Martha's recipe, too and didn't have a problem. If it's soupy, that usually means the butter was too warm. It should be semi-soft on the outside but still cool on the inside of the stick. There's also a debate as to how the butter is incorporated. Toba says to add half the butter, pulse the mixer a few times to cover the butter with the meringue, then add the rest of the butter and beat. Other recipes have you beating the butter in a few tablespoons at a time. I always use the Toba method because it's faster. You can salvage soupy buttercream....place the mixer bowl containing the mess in a bowl of hot water and gently stir with a rubber spatula until it appears to start melting. It seems counter-intuitive, but trust me, it works! Then re-beat for a few minutes until it comes together. You may have to do it again if it doesn't beat up light and fluffy the first time. I've used this method numerous times and I've always been able to save the buttercream and not throw money away by pitching out all of that expensive butter! Don't give up on meringue buttercream! It tastes so much better than the crisco version.

Thanks for the replies. I wish I had tried the reheating instead of wasting 2 dozen egg whites (now I have to make alot of lemon curd and creme brulees with the yolks, lol). I think my butter was probably too soft and the egg white mixture just may not have been cool enough. The first and only time previous to this that made the meringue buttercream was last Easter and it turned out beautifully so I was hoping for perfect results this time too, but I will just have to keep trying. That is what learning is all about!!!

Vicki

you know they sell JUST EGG WHITES in the grocery stores....not the egg substitute that's yellow....but actual egg whites in a jar!! It's just as cheap and separating out eggs and a heck of a lot more convenient...and you don't have to worry about what to do with the yolks....Which by the way do freeze pretty well!

Thanks K, I knew the yolks freeze well. So I assume the egg white in a jar work find for meringue buttercream. Not to sound stupid, but what you are referring to is in a liquid form in the dairy section next to the egg beaters right?? I have seen the powdered form in the baking isle and just want to be clear about where to look form them.