Asked by: Macrino
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Why is my Italian Meringue Buttercream watery?

Last Updated: 28th March, 2021

Soupy Swiss MeringueButtercream
Maybe it's because the meringue wasn't cooled to90°F (32°C). If the buttercream is simply loose orsoft, like whipped cream, pop it in the fridge for just 10 minutesbefore re-whipping.

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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?


  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.

Related Question Answers

Aboubacar Atazhakhov


What do I do if my buttercream is too runny?

If it is runny, chill it thoroughly. Youcan add a small amount (1-2 teaspoons) of cornstarch to giveit a little extra stability. Simple (American)ButtercreamA runny Americanbuttercream is usually caused by adding too much milk(or other liquid ingredients).

Vanusa Ojer


Will icing thicken in the fridge?

The easiest way to thicken up cream cheesefrosting is to pop it in the refrigerator. As thefats from the cream cheese and butter cool, the frostingwill change consistency and become much thicker. No extrapowdered sugar required!

Wilmer Reuss


Can you fix grainy buttercream?

How to fix grainy buttercream? If you havethe right sugar and the right amount of liquid, mixing the twoshould give you a good buttercream. If it'sgritty, first try mixing it some more to make sureyou have given the sugar enough mixing time. If it'sstill gritty perhaps you need a little moremoisture.

Tana Ulle


How can I thicken frosting without powdered sugar?

If you are trying to avoid adding more sugar toan already sweet dessert, try adding a flavor-appropriatethickening agent to your frosting. Thesethickening agents include: cornstarch, gelatin, creamcheese, cocoa powder, cold heavy cream, tapioca, arrowrootstarch, flour and even butter.

Zenon Inthavong


How do you harden frosting?

Hardening Tub Frosting
Beat powdered sugar into the bowl of frosting,adding a little at a time, until the desired consistency isreached. You can also add other dry ingredients, such ascornstarch, to the frosting. However, using dry ingredientsother than sugar may alter the overall flavor.

Sergii Busquet


Will buttercream melt at room temperature?

Buttercream icing will not melt at roomtemperature unless the room is quite warm actuallycloser to hot. The melt point of both butter and shorteningis higher than the typical room temperature.

Escolastica Segebarth


Does buttercream melt easily?

American buttercream, in all of its butterygoodness, doesn't hold up terribly well in the heat. Enter Crisco.Crisco has a higher melting point than butter, which meansit won't get as soft in the heat as quickly asbutter.

Boujamaa Mairu-Illar


Sekouba Gorsky


Why is my meringue not thickening?

If the meringue mixture becomes flat or runnywhen the sugar is added then it usually means that the egg whiteswere not quite whisked enough before the sugar was added. Itsometimes helps to whisk the whites, then add a tablespoon of sugarand whisk the whites back to medium peaks before adding the rest ofthe sugar.

Mechthild Gschirr


How long does it take meringue to stiffen?

It can take a while for a meringue toreach stiff peaks and for the sugar to dissolve—about fiveminutes with a hand mixer.

Chakir Kassimi


How far in advance can I decorate a cake?

2 weeks before Cake Day
  1. Make sure you have all of the equipment and tools you need tomake the cake.
  2. Make any decorations that can be made in advance like flowersand cake toppers.

Fabio Ryjik


Can you eat curdled buttercream?

Doesn't matter why—if your Swiss meringuebuttercream looks dense and greasy (or even tastes thatway), it's simply too cold. If the buttercream is lumpy orcurdled, place the bowl over a steaming water bath. So don'tever throw out a soupy or curdled batch of Swiss meringuebuttercream.

Kamar Cardoso


How do you revive a meringue?

To revive them, beat 1 egg white until frothy,then gently fold into overbeaten whites until they're shiny andmoist again. 5. Humidity and meringue don't mix, so add 1tsp. cornstarch to the sugar on humid days.

Jimmy Attisani


Why did my meringue go flat?

Meringues crack when they cool too quickly. Leavethem in the oven after baking (with the oven turned off) to slowthe cooling process and help avoid the cracks. Meringues maycollapse for a couple of reasons. Older egg whites tend to not holdthe air bubbles as well as fresher whites, which can cause them tocollapse.

Zahya Cozzolino


How far in advance can I make meringue?

In dry conditions the meringues can bemade up to 2 days ahead. When they are completelycold store the meringues in an airtight container. TheChocolate pavlova tends to be slightly softer and more gooey in thecentre and so is best made just one day inadvance.

Jiaxiang Painceiras


How long will Italian Meringue Buttercream keep?

You can make the buttercream ahead of timeand store it in the refrigerator for a week or even freezeit for up to 2 months. Just make sure to allow time to bring it toroom temperature before using it. Because of the high buttercontent, Italian Meringue Buttercream becomes quite firmwhen chilled.

Asifa Ambit


What is the difference between French Swiss and Italian meringue?

Swiss meringue is smoother, silkier, and somewhatdenser than French meringue and is often used as a base forbuttercream frostings. Italian meringue (shown below)is made by drizzling 240-degree Fahrenheit sugar syrup into whitesthat have already been whipped to hold firm peaks.

Flora Nowicki


Can meringue be saved?

Conclusion. Like baklava, meringues can bekept at room temperature. When stored in an airtightcontainer and placed in a cool, dry place, meringues canstay fresh for 2 weeks.