My buttercream turned into soup right before a birthday party

Honestly, I was decorating a cake for my friend's party in her Dallas kitchen last Saturday. I added the butter straight from the fridge and the whole batch just turned to a runny, greasy mess. I had about 45 minutes before people showed up. I panicked, but then I scooped it all back into my stand mixer bowl and stuck the whole thing in the freezer for 15 minutes. After it chilled, I whipped it again on high for a solid 5 minutes and it came back perfectly smooth and pipeable. Has anyone else fixed a broken buttercream this way, or do you have a different trick?

2 comments

2 Comments

nathan_patel6d ago

Ever try adding a spoonful of cold shortening? It helps stabilize the buttercream without changing the flavor much. Your freezer trick works great in a pinch though.

nathanbennett6d ago

Wait, you put shortening in buttercream?