My buttercream kept splitting until I checked the temp

I spent like 45 minutes redoing frosting three times last Tuesday before I realized my butter was still too cold from the fridge... Has anyone else had this issue with European butter acting different than the regular stuff?

3 comments

3 Comments

joseph_adams661mo ago

Oh yeah, "a couple seconds under my hands" is exactly what I do now too. I actually stuck the whole mixing bowl on a warm stove burner for like 10 seconds last time and it fixed everything. European butter is just so much fussier about temp, I feel like I'm learning all over again every time I bake with it.

sagew5014d ago

Warm stove burner... see now you're just speaking my language. I've totally done that, but I accidentally left the bowl on there a little too long once and ended up with melted butter soup on my hands. European butter acts like it's personally offended if the temp is off by even a degree, it's exhausting. Gotta love how it costs twice as much and then throws a temper tantrum if you look at it wrong. Honestly I'm about ready to just smuggle some Land O'Lakes into the kitchen and pretend I'm using the fancy stuff.

patricia3171mo ago

Had you tried warming your bowl up a bit too? I find even a couple seconds under my hands makes a huge difference with European butter cause it's so finicky.