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?

2 comments

2 Comments

joseph_adams6613d 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.

patricia31713d 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.