My buttercream turned into soup because I forgot one simple thing

I was making a big batch of Swiss meringue buttercream for a wedding cake last Friday, and everything was going great until I added the butter. Instead of getting thick and fluffy, it just turned into a runny, greasy mess. I panicked and thought I'd messed up the sugar syrup temperature, so I started over. Two more batches did the exact same thing. I was ready to cry after three hours of wasted time and ingredients. Then I remembered my kitchen was about 80 degrees because my AC was broken. The butter was just too warm from sitting out. I stuck all the bowls in the fridge for 20 minutes, re-whipped it, and it came together perfectly. Has anyone else had a buttercream disaster because of a hot room?

2 comments

2 Comments

nina83424d ago

Oh man, that's the worst feeling (I've definitely been there, staring at a bowl of sweet soup). So you chilled the whole bowl and re-whipped it? I'm always scared to do that because I worry it'll just separate again. Did it hold up okay once you got it back to the right texture, or did you have to work with it super fast before it got warm again?

riley59524d ago

Why not just eat it soupy, it's all the same stuff anyway?