Swiss meringue buttercream troubleshooting help!

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Last night I tried making Swiss meringue buttercream for the first time last night. Everything went great until I got to the butter stage. I ended up with soup. I tried the 20 minute refrigeration and rewhip technique multiple times and it's still soup. I finally let it sit overnight in the refrigerator and it's still soup. Is this fixable or should I toss it and start over? I used Sally's baking addiction recipe.

Edit: I ended up letting it come up to temp (70°f) and rewhipped it. It seperated so I tossed it and am trying again.

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Posted: 3 years ago
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