15
Frosting crisis at my sister's baby shower last Saturday
I was making a three layer vanilla cake and my buttercream split right in the middle of piping. The kitchen in my apartment hit 85 degrees and the butter just gave up. Instead of tossing it, I chilled the bowl for 10 minutes, then rewhipped it on low speed with a splash of heavy cream. It came back smooth enough to finish the cake. Has anyone else saved a broken frosting this way, or do you just start over?
1 comments
Log in to join the discussion
Log In1 Comment
caleb26217d agoMost Upvoted
That buttercream giving up at 85 degrees is brutal, especially mid piping. I've had the same thing happen with a lemon frosting last summer and it felt like the cake was cursed. Chilling it for 10 minutes and adding a touch of cream has saved me more times than I can count, honestly. When it splits, it's not ruined, it just needs to cool down and calm itself back into shape. You made the right call, and I bet the cake looked great in the end. Did the baby shower go okay otherwise?
8