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Serious question, why did my buttercream break 10 minutes before a wedding cake was due?
I was standing in my kitchen in Savannah at 6am on a Saturday, piping a three tier vanilla cake for a friend's wedding that started at 11. I had made this exact American buttercream recipe maybe 40 times, no joke. But that morning my kitchen was too warm, the AC was struggling, and the butter just would not hold. The whole bowl looked like cottage cheese, all lumpy and soupy, and I had two hours before I needed to be in the car. I panicked and tried adding more powdered sugar, which only made it thicker but still grainy. Then I remembered someone saying to chill the bowl, so I stuck the whole mixing bowl in the fridge for 15 minutes and beat it again on low, and somehow it came back together. I barely got it stacked and it was slightly soft, but it held long enough for the drive to the venue. Now I keep a bag of ice water nearby whenever I make buttercream in summer. Has anyone else saved a broken frosting at the worst possible moment, and what actually worked for you?
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