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Just had a buttercream disaster at my sister's birthday in Akron
I was making a chocolate cake for my sister Lisa's party and tried to double the frosting recipe without adjusting the mixer time. The whole batch turned into a grainy, separated mess right as guests were arriving. I ended up scraping it off, doing a quick crumb coat with what was salvageable, and covering the whole thing in a mountain of sprinkles to hide it. Anyone ever save a frosting that's completely broken like that?
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kai8393mo agoMost Upvoted
My chocolate ganache seized up last winter. Adding a tablespoon of hot cream and whisking by hand brought it back together.
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parker_webb19d ago
Last time I tried the hot cream trick with my ganache it just made everything greasy and split worse. Took 3 separate tries with cold cream to get it stable again. Honestly it depends a lot on the chocolate to cream ratio and what temp you started at. Ngl you probably got lucky with your specific batch.
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xena_hernandez983mo ago
I saw a tip about warming the mixing bowl over hot water for broken buttercream.
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