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Help PLEASE asap ! Swiss Meringue Buttercream

post #1 of 4
Thread Starter 
I'm currently crumb coating my cake this evening in Swiss Meringue Buttercream. I'm still in the process of making my buttercream but something has just went wrong. I followed my usual recipe not doing anything differently except doubling it, inorder to have enough. Though right now my buttercream currently has a soupy texture. It never thickened up. What did I do wrong ?? An how should i fix this ? It would be really upsetting to have wasted so much egg whites and product overall. Please help i'll be running really behind schedule if I have to remake this.
post #2 of 4
Try putting it in the fridge to firm up a bit. Then re-whip.
post #3 of 4
When I double my Italian Meringue Buttercream I need to add one more stick of butter. First try putting it in the freezer for 20 minutes and rewhipping, if that doesn't work, add one more stick of butter.
post #4 of 4
Thread Starter 
Thank you ladies so much for replying. I really appreciate the help. I ended up placing it back in the frige for about 20mins which helped thicken it up a bit. An then I added 1 more stick of butter and presto ! Fluffy again.
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