19
Three tries to fix a simple buttercream that kept splitting
I kept having my American buttercream turn into a greasy mess every time I made it for birthday cakes. After two full batches wasted, I finally figured out my butter was too cold straight from the fridge. I switched to letting it sit on the counter for exactly 45 minutes before starting. Has anyone else had this issue or am I just being too picky about temperature?
3 comments
Log in to join the discussion
Log In3 Comments
grace9269d ago
Used to think room temp butter was overrated. @luna_wells57 you saved my next batch.
2
barbara_moore739d ago
And then you get that one stick that's too soft and turns into a greasy mess, like I did last Tuesday. I swear my oven has a personal vendetta against my baking schedule.
3