SWISS MERINGUE BUTTERCREAM - TROUBLESHOOTING

How to store your buttercream

Once you have prepared your buttercream, you can store this in an airtight container in the freezer for up to 3 months or the fridge for up to 2 weeks and at room temperature for a few days providing that you date and label it.

Avoid storing with strong scented or flavoured food items as the buttercream is likely to absorb any strong odours or flavours

My mixture became chunky! Why did this happen? Is this right?

This can happen for two reasons - the meringue mixture was too cold before you added your softened butter or your butter was too cold before you added it to your meringue mixture. It’s not right but the good news is it can be fixed! 

A difference in temperature between these two things will make the combined mixture overall too cool and eventually lead to it solidifying more than it should. Don’t worry - this is not a complete disaster… just keep beating the mixture until it comes together. 

If it doesn’t come together, warm up the side of the bowl, with a heat gun of a blow torch. If you don’t have either of these things, place  small amount of the combined mixture into a microwaveable bowl and heat for 10 seconds/until a bit runny and then pour back into the mix to beat until the mixture becomes glossy and fluffy. 

My mixture became soupy! Why did this happen? Is this right

This has happened for the opposite reason of the above problem! Your mixture is soupy because either the meringue mixture was still warm before you added your softened butter.
A combination of the two things being warm will make the combined mixture overall too warm eventually leading to it liquefying more than it should. Don’t worry - this is not a complete disaster either. Just stop the mixer and cover the bowl before placing it into the fridge for half an hour to cool.

Once it's at a much cooler temperature, return to the mixer to mix on medium speed until the buttercream forms.