My buttercream seized up right before a wedding cake delivery in Akron

I was out of pasteurized egg whites, so I tried a splash of warm milk and a good 5-minute whip on low speed. Anyone have a better fix for when your meringue breaks?

2 comments

2 Comments

stellablack2d ago

Why would you ever add milk to a broken meringue? That's just asking for a soupy mess. Warm milk introduces fat and water, which are the exact things that cause meringue to collapse in the first place. A real fix is to start a fresh egg white in the bowl and slowly whisk in the broken mixture, it re-emulsifies every time. Your method just masks the problem with more liquid.

eric_thompson1d ago

Honestly used to think adding a bit of liquid could save it. Stellablack is right though, that fresh egg white trick actually works way better. Tried it last time mine broke and it came right back together.