First, you must take the cooking pan off the blazing heat or it can burn. I applied all my saving tips and I was rewarded with the best buttercream for piping. Any help is appreciated. Twitter Google+. At this point, all you need is a hand held whisk. Buttercreams are an emulsion of fat and liquid, usually milk, or an emulsion of egg whites and simple syrup and fat. You can salvage and fix your grainy whipped ganache, rather than letting it go to waste, by reheating, melting and whipping the mixture again. 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. The meringue still needs to be a bit warm enough to melt the butter. The moral of this post is simple: do not give up. There … share. What should I do to fix this problem? 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. 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 … Undissolved sugar can cause sugar spots on the soft meringue surface. How do you know it's "broken"? Anything else I can do with this soup of egg whites and sugar? What’s a soft peak? This usually happens with meringue-based buttercream frosting. 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. 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. ... if you beat them for too long, eventually the whites go past peak stiffness to a kind of grainy consistency. Swiss Meringue Buttercream is actually very forgiving and you can save it at any point, as long as you know your buttercream basics. How to fix. Way to spend a Friday night. (The regular type of crisp baked meringue is the French style.) Anything else I can do with this soup of egg whites and sugar? I'm actually not totally sure how it happens in swiss meringue, because you're not boiling it … save hide report. 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. 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. How to fix. I have made buttercream for years and never had this problem, but recently I, too, am finding that my buttercream and cream cheese frosting both seem to develop a grainy texture and taste. On one batch I even tried to transfer the egg/sugar mixture to a new bowl and got the same grainy meringue at the end. It took so long for the meringue to form that the egg whites had completely cooled down. I tried to beat it this stupid meringue by hand & failed. Some of the tips are discussed below. Soggy, discoloured, collapsed, grainy, sweating meringue? Buttercreams are an emulsion of fat and liquid, usually milk, or an emulsion of egg whites and simple syrup and fat. It just works better. It breaks my heart when people write a comment that they threw away their buttercream because it became a soupy mess.