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My buttercream kept splitting and I lost a whole weekend to it
I was making a birthday cake for my niece and the Swiss meringue buttercream just would not come together, it looked like curdled soup. I tried warming the bowl, chilling it, adding more butter, nothing worked. I finally called my old boss from the bakery in Portland and she asked if my butter and meringue were the same temp, which they weren't. Letting everything sit out for exactly an hour to match room temp fixed it in five minutes. Has anyone else had a buttercream disaster that turned out to be a simple fix like that?
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phoenixb3420d ago
My old bakery boss in Seattle swore temperature didn't matter at all.
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faith_king20d ago
Watched my friend panic when her buttercream turned into greasy lumps. She was ready to trash the whole batch for her mom's party cake. Turns out she added the melted white chocolate way too fast and it shocked the butter. Letting the chocolate cool just a bit before mixing it in slowly saved everything.
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