Frosting Fail: It's a gloppy mess - please help me salvage it!

[Anonymous]

I'm making this strawberry frosting right now: http://www.browneyedbaker.com/2012/07/04/strawberry-cupcakes-with-strawberry-meringue-buttercream/

All went well until I added the strawberry puree. It appears to have been too much, although I followed the instructions and pureed 1 1/2 cups. Now the frosting is soupy and gross. Is there anything I can do to salvage it? Something I can add?

Uggghh, tday is DD's birthday and I need the cupcakes for tonight. TIA!

[Anonymous]

Good frosting is tempermental, and I often can't salvage one that's off. I think if there's any hope, I would chill until it is just cooler than room temperature (not until cold) and then beat the heck out of it to see if it comes back. If it does, rechill until its firm enough but still spreadable, and then chill the cupcakes as soon as they are frosted.

[Anonymous]

try cream of tartar? that has helped me before when meringue got soupy but I haven't made meringue in years! best of luck...if the fix doesn't work, just make frosting w/butter and powdered sugar

[Anonymous]

I always make a plain buttercream with just butter and powdered sugar to avoid these problems. Try adding powdered sugar to yours to firm it up a bit, then put it in the fridge.

[Anonymous]

13:34 again. I wouldn't do the cream of tartar. The problem you have is that you lost the meringue aeration and the butter is likely too warm to aerate. The meringue is a lost cause, so cream of tarter won't help. However, if you cool the butter, you may be able to both incorporate the eggs and suger and get the butter fluffy again. If the butter is too cold, it will be too firm to mix. To warm, it won't hold air (just get gloppy again)

I wouldn't more powdered suger, as you will end up with something way too sweet. If it's going to aerate, it will without more powdered sugar. If you want basic icing, you might as well just start over.

[Anonymous]

Take a package of powdered sugar, a stick of softened butter and a few tablespoons of strawberry jam and whip them together. You might need a little milk or cream to get it really creamy. The kids will like this kind better anyway. I love meringue buttercream but my kids don't really care for it and it can be tricky to get it right.

[Anonymous]

OP here, thanks everyone. I tried the tricks mentioned here, but unfortunately, nothing worked. I had a can of frosting, so I used that and added sprinkles.

I'm not much of a baker for exactly this reason: it's too precise. Love to cook, but not bake. Next time I'm using 15:39's idea!

[Anonymous]

I do things like 15:39 and have learned you should add a little bit of cream cheese to the butter/powdered sugar/flavoring/cream mixture for better stability. I would never mess about with a meringue buttercream for small kids or casual baking!

[Anonymous]

Sound like your butter was cold. Cold butter will make it gloppy.
Here are some tips

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Buttercream Tips:
Temperature: Buttercream is an emulsion that will break down if the ingredients are not at the right temperature. The meringue must be cool before the butter is added because you don’t want the butter to melt when added to the meringue. The outside of the bowl should feel cool to the touch, or just barely warm.
Butter: Butter should be softened to room temperature, normally 68 to 70 degrees. Remove the butter for your recipe from the refrigerator and let it sit on your counter. Generally 20 to 30 minutes before using is sufficient time to achieve the correct softness; however the time may vary depending on the warmth in your kitchen. Cutting the butter into one inch pieces will speed up the softening time. To most accurately determine the temperature of the butter, use an instant thermometer. Alternatively, test for room temperature butter by gently pressing the top of the stick of butter with your finger. If an indentation remains but the stick of butter still holds its shape then it should be perfectly softened. If your finger sinks down into the butter it is too soft and should be placed back into the refrigerator for a short time to firm back up. It is best not to soften butter in the microwave as it can start melting quickly and become too soft, or soften unevenly.

Meringue Too Warm: If the meringue is still warm when you add the butter, the butter will melt and the Buttercream will become a mess. If this happens the mixture needs to be cooled. Place the bowl over a bowl of ice water and beat with a wire whisk until the mixture cools enough allow the ingredients to emulsify and become creamy.

Butter Too Cold: If the butter is too cold when added to the meringue the mixture will not blend and the texture will look like curds of cottage cheese. If this happens the mixture needs to be warmed. Place the bowl over simmering water for about 5 seconds while stirring with a rubber spatula or wooden spoon, be careful not to overheat. Return the bowl to the mixer and beat on medium speed until the mixture comes together and is creamy.

Separating: Don’t worry if the mixture appears to separate or curdle after you’ve added the butter, just continue to beat with the mixer and the mixture will become smooth. If the completed Buttercream has been sitting for quite awhile before using and appears to be separating or liquid at the bottom of the bowl it just needs to be rewhipped. Use a wire whisk or beat with the mixer until it comes together.

Too Soft: If the Buttercream seems too soft for spreading or piping, chill the Buttercream in the refrigerator for 10 to 15 minutes before using.

Storage: Buttercream can be refrigerated up to 5 days or frozen up to 6 months in an airtight container. If frozen, thaw in the refrigerator overnight or for several hours at room temperature. Before using, bring to room temperature and beat with the paddle attachment on low to medium speed until smooth, about 5 minutes.

TheBakingPan.com

Sourcehttp://thebakingpan.com/recipes/frosting/swiss-meringue-buttercream.html: