Faux Swiss Meringue Buttercream Recipe + How to Fix Curdling

[@luckyclover34]

Yummm, I prefer these types of buttercream, thank you

[@midwestandwonder]

me too! 🤩

[@debrashort7061]

Looks delicious 😋

[@Thesadsadgame]

Hi! I have a couple of tips ◡̈ hope you’re open to them. When you mix your whites and 10x beat until it reaches a soft peak and then add your butter. The speed on your whisk should me a lot faster maybe a 5-6. After 10 mins switch to a paddle for another 5. It will be as shiny and silky as Swiss.

[@midwestandwonder]

Thanks for the tips!

[@retroflashbackdude]

There are other ways to fix a curdled meringue buttercream. You could have a hairdryer on low heat blowing at the bowl as it mixes. Or, you can whip the mixture at high speed in 1 minute intervals, scraping down the bowl between intervals. It also curdles due to separation of water from the butter if added when too cold, so the 2nd method I mentioned will reincorporate the separated water back into the buttercream.

[@AngelaM-y4e]

Wow didn't know you could eat raw egg whites!

[@midwestandwonder]

🙂pasteurized liquid egg whites are really helpful!

[@AngelaM-y4e]

Thank you, that was extremely helpful! I guess it is true that and old dog can learn new tricks!! @@midwestandwonder

[@midwestandwonder]

@@AngelaM-y4ei'm so glad it helped! 🤗