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Wasted 3 weekends on a buttercream that kept splitting, then fixed it in 10 minutes
I was convinced my butter was too cold or my mixer speed was off, so I kept redoing batches. Turns out my kitchen was too warm, around 78 degrees, and the cream was breaking because of the heat. I finally set the bowl in an ice bath for a few minutes and it came together smooth like magic. Has anyone else had a fix this simple after days of frustration, or am I the only one who overthought it that hard?
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sandra142mo ago
Skip the ice bath next time and just check the temp of your butter first. A cheap instant read thermometer is like 10 bucks and takes two seconds. I had the same thing happen with a ganache that kept seizing, I blamed the cream before I realized my kitchen was sitting at 80 degrees because the AC was on the fritz. The buttercream fix is usually the opposite problem, too cold butter, so you were probably fighting the wrong battle the whole time. Still, glad it worked out, that first smooth batch after three weekends feels like winning the lottery.
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