When Swiss Meringue Buttercream hurt you

First, I am not a baker. Like those home bakers. But still, I have been baking for quite sometimes. Trying many recipes.

I bake Chocolate Cake yesterday. And lately, my mind is on Swiss Meringue Buttercream. Like I have to give it a try, no matter what. Hence the "d-day" arrived. And I'm not enjoying it at all. My buttercream is grainy!!!!

The granulated sugar just refused to dilute in the white eggs! They just being too stubborn, don't they? I almost melting just by keep on stirring and hoping my sugar will be dissolved. But they won't. The temperate should reach 160F/71c. But still, my sugar is still can be seen and touch.

Deep in my heart I know, I failed.

I sit down. Calm myself and start searching how to fix it. With sweat all over me. Crying inside.

I found this kinda fix: Trying to reheat the whole batch or partially. By adding some fluid will help the sugar dissolved. But through this process, I think the problem is sugar itself. It has to really melt in the first place before transferring for the meringue process. Otherwise it won't be silky buttercream.

My quickest fix that I can think of was to transfer them into butter cake. Haha its not perfect butter cake but can be eaten.

Till then, rest in peace my Swiss Meringue Buttercream.

Comments

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be herself.self love.and alot of it.

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