Took me 3 hours to fix a buttercream batch that wouldn't come together

I was making a big batch of Swiss meringue buttercream for a wedding cake order and it just kept splitting. Turned out my kitchen was too cold, like 62 degrees, and the butter never got to room temp. Had to warm the bowl over a simmering pot and remix it like 4 times before it finally smoothed out. Has anyone else dealt with buttercream seizing up in a chilly kitchen?

2 comments

2 Comments

the_leo11d agoMost Upvoted

Oh man, that sounds brutal. I used to be one of those people who thought temperature warnings were overblown, like just mix it harder and it'll be fine. But then I had a batch split on me during a humid summer day and I had to babysit it over a warm water bath for like an hour. Now I'm totally on your side, it's crazy how much the room temp messes with it. I keep a thermometer on my counter now just for buttercream days.

barnes.kai10d ago

Learned that lesson the hard way too lol. Used to think people were being dramatic about temps but nah, 62 degrees is basically a buttercream nightmare. Now I'm paranoid and check the thermostat before I even start pulling ingredients out.