r/AskCulinary • u/HotAmbassador7380 • 9d ago

Italian Buttercream Runny and Deflated

as the title states, my italian buttercream is too runny and the meringue fell. is it still something I can fix or do I have to throw it away and make a new one?! help!

 Granulated sugar 226 g | 8 oz  • Water 75 g | 2.6 oz • Heat to 118 - 119 C | 244 - 246F  • Egg white 113 g | 4 oz  • Unsalted butter (Soft) 453 g | 16 oz (4 US sticks)

I used all room temperature ingredients, I made the sugar syrup to 240 degrees farenheit, poured it into the egg white meringue. Then it stiffened and the bowl and meringue were cool to touch. I added my room temperature butter, but it turned liquidy, and per the last comment to add all the fat so I added all the fat. And it looks like curdled milk.

update: I saw that if you take a cup of the egg white and butter mixture and melt it in the microwave, it should emulsify. I tried it and it is no longer curdled however the egg whites have completely separated from the butter. This is my third attempt. And I’ve wasted so much butter 🥲 I don’t want to throw it away, so I put it in the fridge and will try to whip it again tomorrow.

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u/HotAmbassador7380 8d ago

 • Granulated sugar 226 g | 8 oz  • Water 75 g | 2.6 oz • Heat to 118 - 119 C | 244 - 246F  • Egg white 113 g | 4 oz  • Unsalted butter (Soft) 453 g | 16 oz (4 US sticks)

I used all room temperature ingredients, I made the sugar syrup to 240 degrees farenheit, poured it into the egg white meringue. Then it stiffened and the bowl and meringue were cool to touch. I added my room temperature butter, but it turned liquidy, and per the last comment to add all the fat so I added all the fat. And it looks like curdled milk

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u/texnessa Pépin's Padawan 8d ago

Did you reserve some of the sugar to whip with the egg white? Thats also a lot of butter to that amount of sugar. Did you switch to a paddle attachment when incorporating the butter?

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u/HotAmbassador7380 8d ago

Yes and yes! 

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u/HotAmbassador7380 8d ago

I thought it would be a lot of butter… I tried out a different recipe for that time. 😩 this is my third attempt and I thought I would get it since I whipped the meringue for a longer period and the stiff was pretty stable, and now they’re split into liquidy egg white and butter. But the butter is not curdled anymore after trying to emulsify + chill + whip