That moment my buttercream broke and I almost threw the whole batch in the trash

I was at my kitchen counter last Saturday trying to make a double batch of vanilla buttercream for a birthday cake and realized halfway through that my butter was still too cold, so I ended up with a curdled mess that I had to microwave in 5 second bursts and re-whip 3 times before it finally came together has anyone else had that panic when the emulsion decides to quit on you?

2 comments

2 Comments

wren_walker625d ago

Wait, that's actually a game changer for me though. I always thought the microwave trick would just make things worse so I'd just sit there staring at my broken frosting feeling defeated lol. Now I'm wondering if my old method of adding room temp butter piece by piece was actually making the problem drag out longer than it needed to. Definitely trying that drizzle trick next time my butter decides to rebel on me.

blair_lewis855d agoMost Upvoted

Oh man, the "curdled mess" panic is so real, I've been there too. What ended up working best for me was taking a small portion of the broken buttercream and microwaving it until it was almost melted, then slowly drizzling it back into the stand mixer while it was running on low speed. It's basically a rescue technique that saves the whole batch without having to start over.