Swiss Meringue Buttercream is actually very forgiving and you can save it at any point, as long as you know your buttercream basics. Anything else I can do with this soup of egg whites and sugar? How it’s made: Sugar and egg whites are combined and gently whisked over hot water until the sugar dissolves completely; the whites are then whipped to stiff peaks. There … If any dairy-based or egg-based sauce curdles, you should at once stop the process of cooking. Can you see in the picture above the clumpy, grainy texture? Broken buttercream has happened to everyone, even if you've used the same recipe successfully countless times before. How it’s made: Sugar and egg whites are combined and gently whisked over hot water until the sugar dissolves completely; the whites are then whipped to stiff peaks. How do you know it's "broken"? If you start with a recipe for Swiss meringue buttercream like mine—one that includes some target temperatures for guidance—it's easy to get perfect results. And maybe my butter was still a bit too cold. The meringue still needs to be a bit warm enough to melt the butter. It took so long for the meringue to form that the egg whites had completely cooled down. You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again. I tried to beat it this stupid meringue by hand & failed. Soggy, discoloured, collapsed, grainy, sweating meringue? Undissolved sugar can cause sugar spots on the soft meringue surface. But when recipes assume "room-temperature" butter means the same thing to everyone, perfection becomes a matter of experience or chance, hence the pervasive belief that Swiss meringue buttercream is a fickle thing that takes years … (The regular type of crisp baked meringue is the French style.) The next time you're whipping up a meringue, avoid these common mistakes and you're guaranteed to come out with a tall, impressive mound of fluff. Pros: Finely textured and more dense than French meringue, Swiss meringue is a more stable topping for pies and tarts, and holds up well when queezed from a piping bag. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. All I'm certain of is the egg/sugar mixture is reaching 160 and I don't detect any grainy texture when I taste it at that point. Over-whipping your ganache can ruin its soft, mousselike appearance and give it a grainy texture. 37 comments. I'm actually not totally sure how it happens in swiss meringue, because you're not boiling it … I originally posted this to r/cooking but I think this is a better place to ask. save hide report. Soft meringue should be beaten until it appears glossy and stands in soft peaks that curl at the tips when the beater or whisk is lifted. I did it in the beater like it said and however, the meringue is very smooth like liquid and is not very shiny at all. Always use real butter to make your buttercream. We address some worries and let you in on some secret weapons for dealing with meringues. If you don’t take the time to do this before whisking the meringue, you will end up with a grainy meringue with visible sugar granules. What should I do to fix this problem? 37 comments. Some of the tips are discussed below. Way to spend a Friday night. I originally posted this to r/cooking but I think this is a better place to ask. Always use real butter to make your buttercream. – Meringue is already over-beaten FIX: over-beaten meringues will become grainy and flat. How to fix. Then it should be placed in a very cold ice bath. What can I do with a failed meringue? First, you must take the cooking pan off the blazing heat or it can burn. What’s a soft peak? Stop mixer, pull the whisk out and see if the peak left in the meringue points upwards without drooping. At this point, all you need is a hand held whisk. share. The culprit: temperature -- either the ingredients are too cold or too warm. I was making meringue and it says in a recipe that beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is still and shiny. (The regular type of crisp baked meringue is the French style.) 660 Shares Facebook Comment MORE. Creating a stable, fluffy, glossy and white meringue is all about incorporating air and keeping the bubbles intact.As egg proteins denature during the whipping/ heating … It will look either curdled or soupy. It breaks my heart when people write a comment that they threw away their buttercream because it became a soupy mess. How to fix. Buttercreams are an emulsion of fat and liquid, usually milk, or an emulsion of egg whites and simple syrup and fat. At this point, all you need is a hand held whisk. save hide report. Meringue (egg white and sugar) is a fussy animal. What can I do with a failed meringue? How to Fix a Broken Buttercream . Twitter Google+. ... if you beat them for too long, eventually the whites go past peak stiffness to a kind of grainy consistency. 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