Tonight I made a double batch of caramel silk meringue buttercream, and it came out ... soft. And droopy. Kind of like it would ooze out of a cake if I put it between layers.
I’ve made it maybe 5 times with no problems, except one time before I had this same problem and had to remake it. It’s really hard to tell where I went wrong.
I’m no stranger to making mousseline buttercream and it always turns out for me, so I don’t think I got the italian meringue wrong. Maybe my creme anglaise was off? I have a hard time knowing how thick it should be after it comes to 170 degrees, but I’ve succeeded with SMBC before so I assumed I was doing that part right. But now I have doubts.
Also, my thermometer just broke and the one I was using tonight was slightly unreliable.
Anyway, I beat the buttercream all together, and it emulsified, but after sitting for a minute or two it got runny. I tried beating in some more butter into a test bowl (maybe I forgot a stick?) and I thought that would do it, but again it got soft. Then a bit of powdered sugar into another test bowl…still too soft.
So I have all this butter invested in the batch, and I’d love to “fix” it somehow. Any ideas?
It’s sitting in the fridge until I can think of something.