Thanks for posting this! My girlfriend was getting discouraged and stressed out because she thought she had ruined her buttercream. Your video helped to save the cake, but even more importantly, it helped to save her sanity. So, a big THANK YOU from both of us!
Thank you so much. My 10 year old daughter loves to bake and was having such a hard time with this. Your video helped her so much, you put such a big smile on her face. Thanks you so much 🙏🏽
Thank you for posting this!! My sister and I are beginner bakers and were freaking out thinking we did something wrong. Your video helped us realize what was wrong and how to fix it. ❤❤❤
Thank you thank you thank you!!! I thought I was about to have to waste everything and start over! Now I know to let me cream warm up on the counter for a while before I add it. Thanks again!!!
I was making cake for my teacher and I added my cream when it was still cold (I was making a classic buttercream) and it curdled and I was ready to give up when I saw your amazing video. I fixed my buttercream and my teacher will get her cake. Thank you so much! ☺️💕
Thank you so much, I was having trouble with my cheese cream frosting and tried this and it worked like a miracle, which is great cause I have no more ingredients to make another one, a thousand thank yous
Got panick attack last night because my buttercream got very grainy. I was so close to trash it but then I saw your video. You saved my life. Thank you
WOOW, I just did this to save literally a gallon of buttercream and it worked!!! Thank you thank you, THANK YOU SO SO SO MUCH this Jack is beyond a lifesaver ❤️
Im a culinary student that was frustrated and I cried 💀😂bc I couldn’t get it right and you helped me actually understand what went wrong and I wanna Thank You!!!So Verryyy Muchh💕💕
This helped me out so much my buttercream was like cottage cheese with a puddle in the middle that wouldn’t mix in then I warmed a portion of it up put it in the bowl and mixed it all up and it turned out silky smooth THANK YOU!!!
Oh my god. I am sooooooooo grateful for you because i was LITERALLY paNiCKinG for this and...omg thank you so much! Keep up the amazing videos of how to fix baking mistakes!
I had the split buttercream problem because my butter wasn't room temp, and this video definitely helped! I'm so glad I was able to save my buttercream and not have to start from scratch
Thank you! This was really helpful. I never had a problem making buttercream icing before but the last couple of times I've made it, it has been quite grainy even after seiving the icing sugar. Now I know about the temperature, I have realised that my butter was too cold :)
Oh my goodnes!!! i split the buttercream, but i found your post and miracles have occurred! I am dancing around the bakery in bliss over your suggestions. THank you thank you thank you!!!
Thank you! I was using up some frozen italian meringue buttercream as a time saver today and was disappointed that it split. After warming some in the microwave and mixing in as you advised, itc ame together beautifully! Will be perfect on this cake tonight!
Thank you for this explanation! I made a buttercream without following a recipe, using whatever butter I had left and added coconut milk to loosen the mix and add more mass. It worked out well, but ended up slitting after I put it into the fridge to chill and tried whipping again. This video was a huge help!
Thanku so much u saved my life I was litrally about to die bcz I have to make cake for my mom on mothers day.....and some of the things I have to make before to give her surprise but whipped cream broke into pieces but so thank to u to save it♥️♥️
Bütün kötü eleştirilerimle kendime kızarken sizi bulmam bir mucizeydi. Teşekkürler çok teşekkürler. Minnettarım. Gerçekten harika bir kurtarma operasyonuydu. 😎🥇🏆
Thank you for this video! I've always been scared to try and make this type of buttercream due to the difficult technique involved, this makes it seem not so panic-inducing any more and I want to try it now!
I just want to send u a hugggeeee biggg bigggg biggggg thank u with water in my eyes. I have a big order and suddenly my buttercream became curdly time after time..it stressed me whole night. I thought search for a method and I found thissss....thankkkkkkkk uuuuuu veryyyyy muchhhhhh♥️♥️♥️♥️♥️♥️♥️♥️♥️
Your video really helps! I never have issues with curdles but runny batter is always a problem because I live in hot climate. Knowing that it got a lot to do with temperature just solved pretty much everything! I know now all I need to do is to cool down everthing. Sometimes i even put my utensils in the fridge prior to baking. 😂
I was making cream cheese buttercream and it curdled, but I remembered sth about the temperatures, this video helped a lot! It's a better consistency now, but it needs to go to the fridge. Will update in a few hours when I check it again to use it.
@@thenorthwillow1536 um, not perfectly, it doesn't look as smooth as I would have liked, but I guess that's because I didn't want to overmix it in case I ruined it. Tastes good anyway! Definitely works.
GREAT job on this video. I learned something from this as well and I've been making cakes since the 1980's LOL Would love to collaborate with you sometime on an old school cake design. I saw your vintage cake design and i thought it was really sweet! I think people enjoy watching those.
A couple of things, First, I thought your channel was called "Making buttery love" which I thought was risque 🙃... Second, you saved my second attempt at making italian buttercream! I almost threw out a bunch of butter again. So thank you so much!
Great video! I was so happy that I had the right consistency, however when I tasted it there was a grainy sugar taste. I used a modified Swiss buttercream using powder eggs. My problem I believe is that some sugar harden on the side of my mixing bowl and not realizing till to late, it's not in the mix. Is there a way to fix it or should I call it sugary crystal Swiss buttercream :-) Help please!
If you'd like to learn about coloring buttercream you can take my free course, there's a link in the description. For cream cheese buttercream you will need to use a recipe designed for cream cheese!
Thank you so much I was literally crying because every time I make butter cream it’s soupy and now I know why it was because my mom always has the heat on ☹️ But thank you🥰truly
Hello. This is indeed the best ever buttercream tips video. Last week I made Italian buttercream for a cake. It was for the first time. I kinda keep on experimenting with various baking stuffs. My Italian buttercream failed literally. It was nice and glossy (the egg whites were cool when I added room temperature butter) I whipped them it was runny so I kept it in freezer (not refrigerator) and then its consistency was that of cottage cheese. Now I know my mistake. I want to try swiss meringue buttercream coz there are less chances of burning sugar ( i think I burnt my sugar in Italian buttercream coz I had burnt smell) I have 2 doubts now please answer 1) In swiss meringue, after melting the sugar and water till marshmellowy consistency do we have to refrigerate the bowl for sometime and then whip them or they have to be whipped right out of the double boiler? 2) which cream is better for using russian piping tips ( italian meringue or swiss meringue) please helppp!
For swiss meringue buttercream I usually whip the meringue right away, there's a recipe video on my channel if you want to see how I do it. For Russian tips I think either buttercream works, they are very similar in texture!
Hey, I tried making Swiss meringue buttercream 6 times and 5 of them failed😤😰😥 The first time can be fixed by your video. The second time turned out nicely.🥰😊 The third time I accidentally cooked the egg and it wasn’t whipping probably.😓 The fourth and fifth time I’ve decided to add less sugar (from 200 grams to 130 grams) I searched up on the internet and they said it’s fine to add a lot less sugar because it’s a meringue based buttercream. So I tried whipping it and it didn’t gloss up like when I made a successful one, instead it looked liked normal whipped egg white. When I tried adding butter into it, it didn’t mix together because the meringue was too airy. I don’t know what I did wrong?😢😥
I'm not sure who said that, but it's not a good idea to decrease the sugar 😬 Sugar is a structural ingredient so the buttercream won't hold up without it! If you think the buttercream is too sweet you could add more butter or try using other flavors with your cake that will help balance out the sweetness.
This video literally saved me. Thank you so much for sharing this tip. I was so disappointed with my cream cheese frosting and at the end I was your video and got the right consistency.😀👍👍
It’s usually temperature related. Your ermine was too cold. In future, you can store ermine for 24 hours outside of the refrigerator well covered. Heat up a double boiler (or just hold the bowl partway submerged in a pot of hot water). The trick is to heat a portion of the buttercream and add that back into the rest of your buttercream and keep beating until it comes back together. You can also microwave a portion at 5 second intervals, stirring often. If it becomes runny this is also temp related - it’s too warm. Remove a portion of the buttercream and beat it in a stand mixer, while holding an ice pack or a bag of frozen veggies against the outside of the mixing bowl. Otherwise, you can refrigerate it or chill a portion in a small bowl sitting in a bigger bowl of ice water.
Neha Benny I just started baking a lot more and I was wondering what brand of butter should I go with because I honestly think that because I live in Texas it has so much effect on my baking and also the butter I’m using. Do you have a brand of butter you specifically use?
Hi Rosa! Since I'm test baking a lot for this channel, I often use cheaper butter. But when I want to make something taste really good I'll use a European style butter like Kerrygold or Plugra. My general rule of thumb is that if you're making something with a lot of flavor additions cheaper butter won't make as much of a difference. But If you're making something very simple like plain vanilla buttercream or cake, the taste of the butter will be much more apparent. I would try out a few different brands and see what you like!
I accidentally used too cold butter to ice my sister’s cake, and I was in a rush (have many assignments due and need to study lol, but I think homemade cakes are better so I didn’t wanna just buy one) so my buttercream was totally split. I wish I saw this video an hour ago instead of searching AFTER piping because I thought maybe cooling down the buttercream would help LOL. Fortunately the cake doesn’t look TOO terrible but if I saw this it’d have looked so so much better. Oh well! I’m def saving this video for future reference.
Does ermine corn starch buttercream always break after refrigerating.. made it looked lovely put it in the refrigerator checked it a couple hours later started mixing with a spatula and it was broken 😬 so now I have it in the stand mixer with a whisk attachment is taken more than 10 minutes but it's the right consistency again... I want to use it on my cupcakes but afraid that after refrigerating them the buttercream will be broken again just doing simple swirls... Will it break after I pipe it?
I got a small pot boiling and took it off the heat, sat the bowl over the pot while i used an electric whisk, maybe only about 30 seconds. As soon as i saw the texture began to change it was a huge relief. I just spent 2 hours making cupcakes and italian meringue for a potluck at work. Couldnt have it fail. Lol
Perfect IMBC, after refrigeration or freezing, the entire amount of liquid/sugar syrup separated from the butter and meringue as it came to room temp. And I mean ALL of the liquid. Is something wrong with it? I was able to whip it back together with the temperature changes, but it was extra greasy and flat. When it touched my cold cake, it wept even more.
Hi! Is there anyway to help if the sugar did not fully dissolve and the texture is a bit grainy? The flavor is great and the meringue whipped up perfectly 😭 I’m hoping once it’s on the cake it’s a little less noticeable but not hopeful on that haha
Thanks for posting this! My girlfriend was getting discouraged and stressed out because she thought she had ruined her buttercream. Your video helped to save the cake, but even more importantly, it helped to save her sanity. So, a big THANK YOU from both of us!
Glad I could help! 💕
thank you, i was literally starting to have a mental breakdown bc i thought i broke my frosting 😂
Same here
@@jjkim830 i hope that ur cake turned out great!
Same, I don’t know what to do but then I though of YT and then I came across this comment
I had the same feeling today! And this video worked as a blessing 😊
Birthday party in 3 hours and of course I decide to try something new 😅
This was so helpful! I didn't know why my buttercream was so curdled looking, but now I do - and I was able to fix it and frost my cake. Yay! Thanks.
Thank you so much. My 10 year old daughter loves to bake and was having such a hard time with this. Your video helped her so much, you put such a big smile on her face. Thanks you so much 🙏🏽
Thank you for posting this!! My sister and I are beginner bakers and were freaking out thinking we did something wrong. Your video helped us realize what was wrong and how to fix it. ❤❤❤
This video litteraly saved me Life
yay! :)
Thank you so much - very helpful ❤️
Sameeeee!!
My buttercream was split !
Found out my butter was too cold, and now all problem fixed!
Thank you !
Same here 😍
Thank you thank you thank you!!! I thought I was about to have to waste everything and start over! Now I know to let me cream warm up on the counter for a while before I add it. Thanks again!!!
I was making cake for my teacher and I added my cream when it was still cold (I was making a classic buttercream) and it curdled and I was ready to give up when I saw your amazing video. I fixed my buttercream and my teacher will get her cake. Thank you so much! ☺️💕
Thank you so much, I was having trouble with my cheese cream frosting and tried this and it worked like a miracle, which is great cause I have no more ingredients to make another one, a thousand thank yous
Got panick attack last night because my buttercream got very grainy. I was so close to trash it but then I saw your video. You saved my life. Thank you
WOOW, I just did this to save literally a gallon of buttercream and it worked!!! Thank you thank you, THANK YOU SO SO SO MUCH this Jack is beyond a lifesaver ❤️
Im a culinary student that was frustrated and I cried 💀😂bc I couldn’t get it right and you helped me actually understand what went wrong and I wanna Thank You!!!So Verryyy Muchh💕💕
This helped me out so much my buttercream was like cottage cheese with a puddle in the middle that wouldn’t mix in then I warmed a portion of it up put it in the bowl and mixed it all up and it turned out silky smooth THANK YOU!!!
Oh my god.
I am sooooooooo grateful for you because i was LITERALLY paNiCKinG for this and...omg thank you so much! Keep up the amazing videos of how to fix baking mistakes!
This just saved so much time, energy, and ingredients! Hot water bath for the bowl for a few minutes and then everything smoothed out. Thank you!
I had the split buttercream problem because my butter wasn't room temp, and this video definitely helped! I'm so glad I was able to save my buttercream and not have to start from scratch
What did you do??
Thank you! This was really helpful. I never had a problem making buttercream icing before but the last couple of times I've made it, it has been quite grainy even after seiving the icing sugar. Now I know about the temperature, I have realised that my butter was too cold :)
Oh my goodnes!!! i split the buttercream, but i found your post and miracles have occurred! I am dancing around the bakery in bliss over your suggestions. THank you thank you thank you!!!
oh, and btw, i made mine with a vegan butter and vegan meringue powder and your trick still worked!!
Yay!!! I'm glad you were able to fix it! 😄
Good to know!
This video was so helpful! I used the microwave trick and it saved a buttercream I thought was a lost cause!!
Thank you! I was using up some frozen italian meringue buttercream as a time saver today and was disappointed that it split. After warming some in the microwave and mixing in as you advised, itc ame together beautifully! Will be perfect on this cake tonight!
Thank you for this explanation! I made a buttercream without following a recipe, using whatever butter I had left and added coconut milk to loosen the mix and add more mass. It worked out well, but ended up slitting after I put it into the fridge to chill and tried whipping again. This video was a huge help!
Glad you figured it out!
This is the best video about issues with buttercream! Thank you so much!
Thank you, you saved my Husband's birthday, love you and blessings for posting this, this is CAKE SAVER VIDEO!
Thanku so much u saved my life I was litrally about to die bcz I have to make cake for my mom on mothers day.....and some of the things I have to make before to give her surprise but whipped cream broke into pieces but so thank to u to save it♥️♥️
thank you! I know everyone already commented this but you also saved my life and now i feel much more confident. Thank you so much!
This is the most helpful video anyone has ever put on youtube, thank you!!
Thank you for sharing this video! It literally saved my clients cake. I was getting ready to trash it until I found you :)
Bütün kötü eleştirilerimle kendime kızarken sizi bulmam bir mucizeydi. Teşekkürler çok teşekkürler. Minnettarım. Gerçekten harika bir kurtarma operasyonuydu. 😎🥇🏆
I recently had to make pink buttercream for a unicorn cake and this happened to me. Thank you so much!!!
This saved my life I was already getting anxiety
This video really rocks. I was soo frustrted have my frosting grainy. Thanx alot. You saved me😊.
Thank you for rescuing me from very high stress levels caused by buttercream…i just subscribed 🤞❤️
You are a total life saver!
Thank you so much.
You basically saved my life.
You deserve an academy award for this video. 👌👌👌👌👌
Thank you so much. It worked perfectly. You are a life savior❤
Thank you for this video! I've always been scared to try and make this type of buttercream due to the difficult technique involved, this makes it seem not so panic-inducing any more and I want to try it now!
Go for it! It can definitely be scary when things don't seem to come together, but you can almost always fix it. 😄
Thank you ever sooo much ❤️ You just saved my day! Hair dryer worked so quick and so well! 😇
Yay! So glad it worked for you!
This really helped me and my mom
Thank you very much 😊
I just want to send u a hugggeeee biggg bigggg biggggg thank u with water in my eyes. I have a big order and suddenly my buttercream became curdly time after time..it stressed me whole night. I thought search for a method and I found thissss....thankkkkkkkk uuuuuu veryyyyy muchhhhhh♥️♥️♥️♥️♥️♥️♥️♥️♥️
So happy it helped! 💕
You are my HERO!!!! Thanks for saving this birthday cake 🎂🎂🎂
Thanks you so much absolute life saver. Ur channel is so underrated 😍. Love ya
Thank you so much! This saved my sister's birthday cupcakes!😃
Your video really helps! I never have issues with curdles but runny batter is always a problem because I live in hot climate. Knowing that it got a lot to do with temperature just solved pretty much everything! I know now all I need to do is to cool down everthing. Sometimes i even put my utensils in the fridge prior to baking. 😂
Yay! I've definitely had to chill my bowls and utensils before during the summer. It helps a lot!
I was making cream cheese buttercream and it curdled, but I remembered sth about the temperatures, this video helped a lot! It's a better consistency now, but it needs to go to the fridge. Will update in a few hours when I check it again to use it.
How'd it go?
@@thenorthwillow1536 um, not perfectly, it doesn't look as smooth as I would have liked, but I guess that's because I didn't want to overmix it in case I ruined it. Tastes good anyway! Definitely works.
GREAT job on this video. I learned something from this as well and I've been making cakes since the 1980's LOL Would love to collaborate with you sometime on an old school cake design. I saw your vintage cake design and i thought it was really sweet! I think people enjoy watching those.
Thanks Lorelie! A vintage cake collab would be so fun, I send you an email 😄
Thank you so much. You just saved my birthday cake 🎂🙏
Thank you so much for this video just tried it
Got my smooth buttercream back 💖💋😘
This quite literally just saved my life thank you
A couple of things,
First, I thought your channel was called "Making buttery love" which I thought was risque 🙃...
Second, you saved my second attempt at making italian buttercream! I almost threw out a bunch of butter again. So thank you so much!
Hahaha you won't forget the name now though right? And I'm so glad you saved your buttercream, it would be a tragedy if you had to throw it out!
Baking Butterly Love I baked all day today and saving the butter was the highlight of the day 😅
It worked like a charm. Thank you.
Thank u so much... My buttercream has become smooth with this tip...
Great video! I was so happy that I had the right consistency, however when I tasted it there was a grainy sugar taste. I used a modified Swiss buttercream using powder eggs. My problem I believe is that some sugar harden on the side of my mixing bowl and not realizing till to late, it's not in the mix. Is there a way to fix it or should I call it sugary crystal Swiss buttercream :-) Help please!
Thanks a lot for a straight solution without beating the bush it helped me in time ly frnd
Hi, thank you so much for your awesome video. It was so helpful. I am keen on having the link for your course on Color like a pro please.
Thanks for the video.
How can I fix in the last case when the buttercream broked when I add color or creamcheese?
If you'd like to learn about coloring buttercream you can take my free course, there's a link in the description. For cream cheese buttercream you will need to use a recipe designed for cream cheese!
@@BakingButterlyLove thanks for answer :)
Do you have a smbc with cream cheese recipe? Or its not exist?
@@cristineportoribeiro2027 Sorry no, not yet! I'm working on it :)
Thank you so much, it worked really well and so quickly too❤️❤️
Thank you so much I was literally crying because every time I make butter cream it’s soupy and now I know why it was because my mom always has the heat on ☹️ But thank you🥰truly
Hello. This is indeed the best ever buttercream tips video. Last week I made Italian buttercream for a cake. It was for the first time. I kinda keep on experimenting with various baking stuffs. My Italian buttercream failed literally. It was nice and glossy (the egg whites were cool when I added room temperature butter) I whipped them it was runny so I kept it in freezer (not refrigerator) and then its consistency was that of cottage cheese. Now I know my mistake. I want to try swiss meringue buttercream coz there are less chances of burning sugar ( i think I burnt my sugar in Italian buttercream coz I had burnt smell) I have 2 doubts now please answer 1) In swiss meringue, after melting the sugar and water till marshmellowy consistency do we have to refrigerate the bowl for sometime and then whip them or they have to be whipped right out of the double boiler? 2) which cream is better for using russian piping tips ( italian meringue or swiss meringue) please helppp!
For swiss meringue buttercream I usually whip the meringue right away, there's a recipe video on my channel if you want to see how I do it. For Russian tips I think either buttercream works, they are very similar in texture!
Hey,
I tried making Swiss meringue buttercream 6 times and 5 of them failed😤😰😥
The first time can be fixed by your video.
The second time turned out nicely.🥰😊
The third time I accidentally cooked the egg and it wasn’t whipping probably.😓
The fourth and fifth time I’ve decided to add less sugar (from 200 grams to 130 grams) I searched up on the internet and they said it’s fine to add a lot less sugar because it’s a meringue based buttercream.
So I tried whipping it and it didn’t gloss up like when I made a successful one, instead it looked liked normal whipped egg white.
When I tried adding butter into it, it didn’t mix together because the meringue was too airy.
I don’t know what I did wrong?😢😥
I'm not sure who said that, but it's not a good idea to decrease the sugar 😬 Sugar is a structural ingredient so the buttercream won't hold up without it! If you think the buttercream is too sweet you could add more butter or try using other flavors with your cake that will help balance out the sweetness.
This actually worked thank you so much
This video is should be mandatory!
its a life saver!
Thank you so so much for this great tip! You literally saved me!
YAAAASS OMG IM CRYING AT 11 at night this SAVED MY LIFE THANK YOUI ❤️❤️❤️❤️❤️❤️
Wow 🤩 Thank you soooooooo much! You just saved me 3 cups of butter and 8 egg whites 😅
This is like magic. Thank you!❤️
Thanku mam it's help alot I was really so densed it saved me ...
You saved my ermine frosting! Thank you!🥰
This video literally saved me. Thank you so much for sharing this tip. I was so disappointed with my cream cheese frosting and at the end I was your video and got the right consistency.😀👍👍
Glad I could help!😉
Thank you so much this video saved me so much
It’s usually temperature related. Your ermine was too cold. In future, you can store ermine for 24 hours outside of the refrigerator well covered.
Heat up a double boiler (or just hold the bowl partway submerged in a pot of hot water). The trick is to heat a portion of the buttercream and add that back into the rest of your buttercream and keep beating until it comes back together. You can also microwave a portion at 5 second intervals, stirring often.
If it becomes runny this is also temp related - it’s too warm. Remove a portion of the buttercream and beat it in a stand mixer, while holding an ice pack or a bag of frozen veggies against the outside of the mixing bowl. Otherwise, you can refrigerate it or chill a portion in a small bowl sitting in a bigger bowl of ice water.
Thank you thank you thank you !!!!!!! I almost threw it out and started over 😭🙏
Thank you!! You saved my life!!!!!
I am subscribing. This was a very valuable video!
Thanks, I'm making a cake for my best friends birthday and the buttercream was kicking my ass. I think I can fix it now
Genuinely saved my cake 🙌
this saved my minimalist birthday cake !!
Yay! :)
THIS WAS SO HELPFUL! and I laughed so hard in the beginning when you showed the "curdled" buttercream because literally that was me......
We've all been there! 😂
Thank u soooo much I was just going to trow it away and give up on baking forever I had try everything thank u 🙏🏽
Thank u so much for such a great information
You're a lifesaver! Thanks for the accurate methods, you're awesome!!!
Really useful ..I tried today and issue got fixed
I hope this doesn’t sound too strange, but what type of butter do you use?
I used this for my French butter when it split really badly and it worked 🥰 I think it works with both salted and unsalted butter
Neha Benny I just started baking a lot more and I was wondering what brand of butter should I go with because I honestly think that because I live in Texas it has so much effect on my baking and also the butter I’m using. Do you have a brand of butter you specifically use?
Hi Rosa! Since I'm test baking a lot for this channel, I often use cheaper butter. But when I want to make something taste really good I'll use a European style butter like Kerrygold or Plugra. My general rule of thumb is that if you're making something with a lot of flavor additions cheaper butter won't make as much of a difference. But If you're making something very simple like plain vanilla buttercream or cake, the taste of the butter will be much more apparent. I would try out a few different brands and see what you like!
I accidentally used too cold butter to ice my sister’s cake, and I was in a rush (have many assignments due and need to study lol, but I think homemade cakes are better so I didn’t wanna just buy one) so my buttercream was totally split. I wish I saw this video an hour ago instead of searching AFTER piping because I thought maybe cooling down the buttercream would help LOL. Fortunately the cake doesn’t look TOO terrible but if I saw this it’d have looked so so much better. Oh well! I’m def saving this video for future reference.
LIFESAVER!!!
Does ermine corn starch buttercream always break after refrigerating.. made it looked lovely put it in the refrigerator checked it a couple hours later started mixing with a spatula and it was broken 😬 so now I have it in the stand mixer with a whisk attachment is taken more than 10 minutes but it's the right consistency again... I want to use it on my cupcakes but afraid that after refrigerating them the buttercream will be broken again just doing simple swirls... Will it break after I pipe it?
I was just about to throw away my lumpy butter cream. Thank you for the tips 😊
You're welcome, glad you saved it!
You saved my buttercream, thank you!!!!
Thank you for the video. This really did help. 💯🙏
I got a small pot boiling and took it off the heat, sat the bowl over the pot while i used an electric whisk, maybe only about 30 seconds. As soon as i saw the texture began to change it was a huge relief. I just spent 2 hours making cupcakes and italian meringue for a potluck at work. Couldnt have it fail. Lol
Thank you so much.
Save my buttercream today literally
OMG! Thank you, thank you, thank you!!! You saved my cake
Big thanks.... now my son’s cake will be magnificent!
You're very welcome! I'm sure you made it amazing! 😄
oh thank you!! you saved my birthday cake!!
my buttercream became really runny but i was able to fix it thanks to your video !
Just saved me from tears
Perfect IMBC, after refrigeration or freezing, the entire amount of liquid/sugar syrup separated from the butter and meringue as it came to room temp. And I mean ALL of the liquid. Is something wrong with it? I was able to whip it back together with the temperature changes, but it was extra greasy and flat. When it touched my cold cake, it wept even more.
Wow I literally just made Swiss buttercream and it was literally perfect up to the butter.
Adding the butter is the most annoying part 🙃
Hi! Is there anyway to help if the sugar did not fully dissolve and the texture is a bit grainy? The flavor is great and the meringue whipped up perfectly 😭 I’m hoping once it’s on the cake it’s a little less noticeable but not hopeful on that haha
I'm sorry I don't know of a good way to fix it if the sugar wasn't dissolved! You could always add something crunchy to the cake to hide the texture 😁
I completely melted everything in the microwave. Will it still work ?😩
Thank you! Saved my cake! 😁😁😁