Adding photos to my initial post https://www.reddit.com/r/AskCulinary/s/wZi61gPrjt - storing it overnight and will try again tomorrow. This is what it looks like
as the title states, my italian buttercream is too runny and the meringue fell. is it still something I can fix or do I have to throw it away and make a new one?! help!
Granulated sugar 226 g | 8 oz • Water 75 g | 2.6 oz • Heat to 118 - 119 C | 244 - 246F • Egg white 113 g | 4 oz • Unsalted butter (Soft) 453 g | 16 oz (4 US sticks)
I used all room temperature ingredients, I made the sugar syrup to 240 degrees farenheit, poured it into the egg white meringue. Then it stiffened and the bowl and meringue were cool to touch. I added my room temperature butter, but it turned liquidy, and per the last comment to add all the fat so I added all the fat. And it looks like curdled milk.
update: I saw that if you take a cup of the egg white and butter mixture and melt it in the microwave, it should emulsify. I tried it and it is no longer curdled however the egg whites have completely separated from the butter. This is my third attempt. And I’ve wasted so much butter 🥲 I don’t want to throw it away, so I put it in the fridge and will try to whip it again tomorrow.