Help! My Swiss Meringue Buttercream IS WAY too loose?!

Question: Help! My Swiss Meringue Buttercream IS WAY too loose?

MY homemade buttercream is way to loose.IT is soup consistency.IS THERE anything I can do?

Answers:

Have you heated the eggs and sugar sufficiently, and has *all* of the sugar dissolved? You may want to try an Italian meringue buttercream instead--it's much more stable.

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Help! My Swiss Meringue Buttercream IS WAY too loose?!

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