Hi Niamh,

Oh no!! Sometimes this frosting can become thinner as it curdles. I’d recommend following the steps listed above to help it warm up a bit! That should help it come together <3 Hope that helps for next time and that you were able to get this batch to work out. Happy baking!

Hi Heather,

Summer wedding cakes can be so tricky!! I usually use either my American buttercream or my hybrid buttercream (recipe here: https://chelsweets.com/not-too-sweet-buttercream-frosting/).

I believe both are actually more stable than my SMBC! But if you can thoroughly chill the cake before transporting it and keep it indoors in an air conditioned room during the wedding, any buttercream should work. Hope that helps, and that you don’t have to transport the cake too far <3

Hi Izzy,

Do you mean it gets soupy after you mix in the butter? If that’s the case and you made sure your meringue had cooled fully to room temperature, I’d guess that either your butter is too warm or the brand of butter your using is too watery (some cheaper brands of butter have higher water content). Those would be my best guesses!

Hi Shanda,

I am so happy to hear that! And that sounds absolutely delicious 🙂 Happy baking!!

Hi Amelia,

You can totally make this recipe with just a whisk attachment! Just stir it by hand with a rubber spatula once it’s fully made to make it smoother.

Sadly margarine cannot be used in place of the butter in this recipe :/

@Chelsweets,
Hey, she asked “Beautiful recipe, I want to make it but I have a hand blender, so it doesn’t have a paddle accessory, how could I make it?
Another question is, can you use margarine?”