10
Rant: I started using a hair dryer on my buttercream and it's a game changer.
My buttercream was always too cold from the fridge, making it tear the cake crumb. I tried letting it sit out for an hour, but then the kitchen got too warm and it got greasy. Last week, I grabbed my wife's hair dryer on the low setting and gently warmed the outside of the bowl for about 30 seconds while mixing. It softened perfectly without melting. Some bakers say this is a hack that risks splitting the frosting, but it worked for me three cakes in a row now. Has anyone else tried this, or do you have a better method for getting buttercream to the right temp fast?
2 comments