Why is my Swiss meringue buttercream is runny?

If your butter is too warm or your meringue has not cooled enough you will end up with a runny frosting. Luckily you just need to put your bowl of frosting in the fridge for 10-15 minutes to cool it down then start mixing again. u003cimg alt=u0022soupy Swiss meringue buttercream in a large bowl on a light grey surfaceu0022 src=u0022https://confessionsofabakingqueen.com/wp-content/uploads/2021/06/soupy-swiss-merinuge-buttercream-in-a-large-bowl-1-of-1.jpgu0022/u003e

Why does my Swiss meringue buttercream look curdled?

Most of the time when mixing SMB it can look curdled or separated but that is when you have to trust the process and keep mixing, it will eventually come together as a beautiful smooth texture. If you cannot get it thick and fluffy after mixing for a while you can also try taking about 25% of the frosting microwaving it for 10-15 seconds then adding it back and mixing it again to help get it nice and fluffy.

Is Swiss meringue buttercream stable?

Due to the cooked egg whites, this frosting is very stable and a great candidate for piping!

Swiss Meringue Buttercream

Name: Swiss Merinuge Buttercream
Prep time: PT-952126H14M26S
Cook time: 5 min
Total time: 30 min
Cuisine: Swiss
Ingredients: 6 Large Egg Whites, at room temperature; 350 Grams (1 Cup 3/4 Cups) Granulated Sugar; 14oz (1 3/4 Cups) Unsalted Butter cubed, room temperature; 1 Tablespoon Vanilla Bean Paste, adjust to your preference

Swiss Merinuge Buttercream

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Silky smooth Swiss meringue buttercream frosting is not as sweet as an American-style buttercream making it perfect for filled layer cakes or extra sweet cakes! Step-by-step photos teach you how to bake this delicious egg white based frosting recipe!

Total Time: 30 minutes
Yield: Enough to frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes

Ingredients

Units Scale

6 Large Egg Whites, at room temperature
350 grams (1 Cup 3/4 Cups) Granulated Sugar
14oz (1 3/4 Cups) Unsalted Butter cubed, room temperature
1 Tablespoon Vanilla Bean Paste, adjust to your preference

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Instructions

Create a Bain Marie (a small pot with a little water over low heat place a larger heatproof bowl on top making sure the bowl does not touch the water- the steam from the water will cook the mixture) Add the sugar and egg whites to the bowl and whisk until the mixture reaches about 150F/65C or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is.
Add the mixture to the bowl of your stand mixer fitted with a whisk attachment or to a large bowl with a handheld mixer, whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy. If the mixture is still warm to the touch let the mixture sit and cool for 5 minutes or take a bag of frozen peas to place around the bowl to help it cool faster.
Next, add the butter chunks one at a time, the mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
Once you have a smooth buttercream add the vanilla bean paste and mix again until fully incorporated.
Store frosting at room temperature for up to two days. You can store the frosting in the fridge for up to a week or in the freezer for up to a month. If frozen, thaw in the fridge overnight then place on the counter for 1-3 hours to come to room temperature and remix until you have a beautiful smooth frosting again.