Wondering if anyone can give me some pointers...been struggling trying to make Swiss meringue buttercream, even when following picture tutorials! Everything is fine with my meringue..... As soon as I add the butter, it ruins the stuff every time! It's been lumpy and runny. I've tried putting it in the fridge for 10-15 minutes as directed, then re-whipping. After about 20 minutes of whipping ( the tutorial swears to keep whipping) it looks the same. Is there a special type of butter I should be using? That's what seems to be the problem!
Thanks in advance!