Urgent Help Italian Buttercream

Decorating By Suewillo Updated 2 Oct 2008 , 11:29pm by Suewillo

Suewillo Posted 2 Oct 2008 , 11:08pm
post #1 of 5

I made my italian buttercream and froze it and took it out this morning to thraw. Now I am trying to ice my cake and the italian buttercream is watery and I don't know what to do with it. Is this normal??
Thanks Sue

4 replies
PinkZiab Posted 2 Oct 2008 , 11:10pm
post #2 of 5

after bringing it back to room temp you need to re-whip it on your mixer. The watery part has me a little concerned, but try re-whipping. If that doesn't work you may need to re-do it. How was the texture before u froze it?

Suewillo Posted 2 Oct 2008 , 11:12pm
post #3 of 5

I started to do that but it looks like butter with water in it?

Suewillo Posted 2 Oct 2008 , 11:15pm
post #4 of 5

it was great when I first made it. I was so happy but just wanted to save time on the day of doing the cake?

Suewillo Posted 2 Oct 2008 , 11:29pm
post #5 of 5

Thanks for your help. Once I got it whipped the water worked into the rest of the mix. It looked like butter and it's not white like it was when I first made it but I can live with that. Again thanks I really appreciate your help and your quick response.

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