First time trying SMBC & it curdled... I opened this video desperately hoping I wouldn't have to throw away the whole batch. Thanks so much, worked like a charm! It's my husband's birthday tomorrow & now I have a beautiful cake ❤
Thank you so much for this!!! For the first time ever, my SMBC curdled as I had tried using pasteurised eggs instead of fresh ones, but thankfully this video saved me! 🙏 I was so terrified that i would have to chuck my huge batch of curdled SMBC and start new 😭 Thank you!!!
I DON'T USUALLY COMMENT OR LIKE VIDEOS, BUT YOU'RE A LIFESAVER. This is my first time doing SMBC and I failed the first one, some yolk cracked so I had to do it again and it became soupy because of the butter. It's on the fridge now just waiting for a few minutes. TYSM
It’s 1 am right now but I HAD to comment! I’ve made SM Buttercream THREE times now all unsuccessful until literally right now! I finally got the perfect consistency thanks to your tips! You have no idea how exciting this is for me! 🧡
Not sure if you guys gives a damn but if you're stoned like me during the covid times you can stream pretty much all of the new series on InstaFlixxer. Have been streaming with my gf for the last couple of days xD
I’m making SMBC for the second time and was too runny I wanted to throw it away, but luckily I came across this video I’m ever so grateful to your video and you differently got my subscription ❤
Thank you so much. You baking saviour! Making a chocolate cake for Christmas and making this kind of buttercream for the first time. It became both curdled and soupy, I started your fix feeling for sure it wouldn't work and after putting it back on the double boiler and then adding the leftover butter, it came together so beautifully. Thank you! Happy Christmas!
Thanks so much...At first it seemed not to work but I gave it time and it did... Later I had it in the fridge where it was too cold and became solid and after exposed to room temp it curdled again but I had it on the double boiler again as shown in the video and whipped it on low and without adding butter it was back to some nice smbc form so yeah this is a life saver... Thanks again👍
Hello, thanks for the vid and tips. I succesfully fixed the curdled smbc, it got smooth, but not as fluffy as it was, before it got curdled. I think that once there is butter in it, it doesn't get so fluffy with it no matter what you do, as the fat in the mixture can't hold so much air bubbles, such as egg whites and sugar do. Have you experienced the same? Can you get the fluffiness back with some special pattern for mixer speed?
just wanted to come up here and say THANK YOU!!!! i was about to throw away my buttercream after it had curdled. I was on the edge of a breakdown lol. anyways this video saved me
Thanks for the video! My smbc is fluffy and soft when it’s made. However it splits/curdles and becomes stiff after 1 hour at room temperature. My room temperature is around 68-70F, my egg whites had a stiff peak and butter was soft. Any idea what causes the problem?
Simply microwave it for a few secs and it should come back to being fluffy :) baking is effected by all sorts of things like ur altitude, temp, area etc
Thank you for sharing! Your recipe only uses 200g of sugar, compared to other recipes I've tried, it is almost half the amount. The recipe I use is 240g egg whites, 400g sugar and 565g butter. How is the texture with less sugar? Does this hold well? Can this amount frost an 8 inch 3 layer cake? Thank you for your help!
Yes it holds perfectly. You can see that in almost all my cakes and buttercream flower videos. Never had a problem. For naked cake yes this will be enough but generally i double the batch if im making an 8 inch cake with 4 layers and a good amount of frosting with some leftovers which freezes beautifully :)
I've tried both of these,.... none worked TnT I think I added the butter in too big of chunks, like an inch of a slice instead of smaller pieces this time and it deflated the whipped egg whites. After it deflated, I tried adding in more butter, which made it soupy. Saw this video, so I put it in the fridge to cool. I took it out of the fridge afterwards, added a bit of room temp butter into the bowl, and it then started clumping. So I put it on top of the hot water (like in this video), started turning liquidy, put it back in the fridge for less time, but it just won't whip to a good structure. I am at my wits end with this...I still don't understand because I was successful at making SMBC the very 1st time I made it and now I can't make it anymore. Just so freakin pissed cuz this is the 3rd time already this past week, I hate wasting ingredients but can't revive this. I dislike American buttercream, so I really want to be successful at this but ughhhh. >_< Any tips and help would be greatly appreciated TT_________TT
Hi... I made the smbc and let it sit at the room temperature for 2 days . Because of it is winter here the cream got very thick like frozen. When i tried to beat it for a min , it got curdled up. Is this normal, if yes should i follow your tip to bring back . Or instead of beating , should i mocrowave it for few seconds to bring back to piping consistency. Thx in advance..
Hi I tried this out At first it seemed to be working just fine but once I reached the soft peak stage, it turned into soup and I couldn't rly save it again so ya the whole thing went to waste😭 Can u plz explain my buttercream curdled and later on turned to soup? I live in a place so hot I cant control the temperature of butter. Cold butter from the fridge is hard, once u start mixed it, the mixer will hv some trouble at the start and literally in 10secs, it goes from hard to rly rly rly soft
@@TheHomeMakerBaker yeah that's actually the problem Despite air conditioned rooms, the temp outside is like 42 Celcius like I'm dying in this heat and so is my frosting
It depends on the size of the eggs. I use weight measures and generally dont count the egg use. Best if u can use store bought egg whites that comes in a carton
Can i know why my smbc split when i added color to it! I added purple color and it split.. and i tried like 7 times.. and same thing!! I went mad.. I double boiled it.. froze it. Whipped again. Didnt work!!
Based on observation, this happens I think when the egg whites deflate. The air bubbles got destroyed, removing the "fluffy" mouthfeel SMBC has, and then the butter overpowers everything. I had the same thing happen a few days ago. It was awful cuz it tasted mostly of butter.
I used buttercream in macarons yesterday and put them in fridge.. After taking out the filling first is stone hard..then at room temperature it melts and doesnt hold the macaron shells together..what can I do???
I wouldnt suggest buttercream for macarons in hot months. And if u do, keep them in the fridge at all times. Ganache is a good option for them. Buttercream is supposed to get hard in the fridge, you probably left it at room temp for far too long if its melting
I'm so sad. Please help. 😭 My buttercream is still soupy even tho I put it on the fridge longer than 20 mins. When I removed it from the fridge, it went back to being soupy I can't even pipe. What might be wrong with it?
I know I’m late but I have a problem and I don’t know how to fix it… the problem for me is that my buttercream/meringue never reached the stiff peaks part (like when you finish the double boiler part and you start whisking until it cools - but my batch did cool but it never formed stiff peaks) HELP I DONT KNOW WHAT TO DO and I don’t want to have to throw away another batch :(
Mine curdled 3 times in a row no matter what i tried it din wirk..it basically seperated i tried both tricks it still didnt work I made it 3 4 dats back in a hurry and it was perfect ...i just dont get it...its curdling like iv added lots of kemin juice n u know water comes out
The grainy can be two things either the sugar isnt dissolved full or the eggs overcooked and curdled. If its the eggs, unfortunately there is no way to fix it
