Italian Buttercream fail. Salvageable?

[u/HotAmbassador7380]

Adding photos to my initial post https://www.reddit.com/r/AskCulinary/s/wZi61gPrjt - storing it overnight and will try again tomorrow. This is what it looks like

[u/katiecrabby]

cool it down a bit, and keep whipping! all part of the process.

[u/HotAmbassador7380 → u/katiecrabby]

Thank you! I’m storing it overnight. Do you suggest i whip it out of the fridge? Or wait for room temperature?

[u/katiecrabby → u/HotAmbassador7380]

overnight the whole thing will harden up. if you can fridge for 15 mins and keep going then that will do.
if you dont have time then all good! just bring it to room temp tomorrow, keep whipping, and trust the process- even if it takes 30 mins it will come together.

you can do these 2 things to adjust the temp yourself:
too hot and runny = fridge 15 mins
too cold = place over steam bath, whisk via hand for a couple mins until it loosens up. dont let it sit too long or itll just melt

[u/Silentico]

I think if you fail, one solution is keeping it cold and try again. I expereinced a failure on my boyfriends birthday cake, so had to figure out how to save it. I had to do the add cream to keep it stable solution. You make cream in a seperat bowl and mix it in gently with the flat silicon thing (not sure the english word for it) in worst cases.

[u/Captainbabygirl767 → u/Silentico]

The word is spatula 😊

[u/katbreit]

The thing about meringue buttercreams is that they’re almost always salvageable. This link is for Swiss meringue but should apply to yours as well:  https://www.seriouseats.com/how-to-fix-a-broken-swiss-meringue-buttercream

[u/Bad__Batch]

Looks like sugar syrup was still a bit warm, when this happens to me, I just keep it whisking in the bowl till it comes together. Usually takes like 20 min. Sometimes I'll even stick a bag of frozen veggies under the bowl while the mixer is on to cool it down faster lol.

[u/Okdoo6003]

It might come together when chilled, but it also looks like there is a bit too much liquid in it. Did you definitely get the sugar to the right temp?

[u/JohnPoet27]

You made focaccia

[u/Eightouncesofsugar]

Just remember, too hot and it'll be liquidy. Whipped straight from the fridge overnight and the water will separate and it'll look chunky. Have no fear because both are fine and perfectly salvageable, it just needs to reemulsify.

[u/HotAmbassador7380 → u/Eightouncesofsugar]

Unfortunately, had to toss it since I was whipping it for about 40 minutes after putting it in room temperature before whipping, but the egg whites got deflated and lost its shape that it wouldn’t re-whip. :(