Why is my Italian Meringue Buttercream watery?

Similarly, why is my buttercream watery?

Frosting is too runny. This could be because the butter was too soft or youadded too much milk if it is buttercream frosting or itcould be that you have overbeaten it if you're making cream cheesefrosting. Also, a hot kitchen can make frostings go runny, so bemindful of the temperature.

Additionally, can you overbeat Italian meringue? Don't Overbeat! To avoid over-whipping, keep you mixer atmedium-high speed, rather than going full speed ahead. Once thesugar syrup has been added to an Italian meringue, itwill become much more stable, and overbeating will beless of an issue, which gets us to

Similarly, you may ask, how do you stiffen meringue frosting?

Steps

1. Add more powdered sugar.
2. Mix in a bit of meringue powder alongside the powderedsugar.
3. Use tapioca, cornstarch, or arrowroot starch.
4. Only use flour for cooked frostings.
5. Try softened cream cheese.
6. Increase the amount of cocoa powder, when applicable.
7. Mix in more butter or shortening.

Why is my Swiss Meringue Buttercream greasy?

Grease is meringue's enemy. Eventhe tiniest speck of grease (or egg yolk) will causethe meringue to not whip to a stiff peak and result in aless-than-perfect (aka dense and greasy) Swiss meringuebuttercream. Another important tip here is to not use plastictools, especially bowls, when making Swissmeringue.