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