What do I do if my Italian buttercream is too runny?

What do I do if my Italian buttercream is too runny?

What do I do if my Italian buttercream is too runny?

So, whether your buttercream is a veritable soup or just a touch runny, the answer is to cool it down. If the buttercream is thin enough to run off a spoon, refrigerate the whole bowl for 20 minutes, just until the frosting begins to harden around the edges.

Why is my meringue buttercream runny?

Runny buttercream can either happen when you’re adding in butter while the meringue is still warm, or if you’re adding melted butter or just super soft butter, OR it could be a combination of both of these. MY TIPS: One thing you can do is place your entire bowl of buttercream into the fridge to stiffen it up.

Why is Italian buttercream watery?

Temperature Issues and Fixes If your buttercream looks too thin and soupy, it’s probably too warm. Pop the whole bowl in the fridge for a few minutes, then re-whip. Continue chilling and re-whipping until the buttercream is no longer soupy. If your buttercream looks chunky or curdled, it’s probably too cold.

Why isn’t my Italian Meringue buttercream thickening?

If the butter is chunky it may not be soft enough or you may need to whip the mixture longer. You should expect the butter to thin it out a little, but by the time you add all the butter and whip it enough to be incorporated, the mixture should have thickened.

How do you stiffen buttercream?


  1. Chill the frosting to thicken it without adding more ingredients.
  2. Use powdered sugar to easily thicken the buttercream frosting.
  3. Add cornstarch in 0.5 tsp (2.5 ml) increments to thicken sweet frosting.
  4. Mix 1 US tbsp (15 ml) of butter into the frosting to thicken it without altering the taste.

How do you stabilize Italian meringue buttercream?

Both Swiss and Italian meringue buttercreams are made with egg whites that have been partially cooked over the gentle heat which helps stabilize them. So both can be stored at room temperature for 2 days, refrigerated for up to 2 weeks, or frozen for up to 2 months.

How do you stiffen buttercream without icing sugar?

If you are trying to avoid adding more sugar to an already sweet dessert, try adding a flavor-appropriate thickening agent to your frosting. These thickening agents include: cornstarch, gelatin, cream cheese, cocoa powder, cold heavy cream, tapioca, arrowroot starch, flour and even butter.

How do you stiffen French buttercream?

If your buttercream is still runny after the last step, it is likely you added the butter before the mixture was fully cool. To firm it up, place entire bowl with whip into refrigerator for 5 minutes, then re-whip.