Help, Please With 'chocolate Butter Cream Ii

Decorating By harrison Updated 27 Nov 2008 , 3:07am by harrison

harrison Posted 27 Nov 2008 , 1:45am
post #1 of 4

Hi, and thank you in advance for your help and advice. I made the Chocolate Butter Cream II recipe from this site, and I put it in the refrigerator until I need it (on Friday). However, I just took it out of the fridge to give it a taste, and it was hard as a rock. I defrosted a bit of it in the microwave and it seemed more like fudge. It tastes great, but it turned hard. I am wondering if this is going to be okay to be used as a layer underneath fondant, or is it going to harden and mess up the finish of the fondant? Could someone advise me so that I will know if I need to make another, different batch that would be better for fondant, or is this going to be okay and I just messed it up nuking it?

3 replies
harrison Posted 27 Nov 2008 , 2:08am
post #2 of 4

bump icon_biggrin.gif

GI Posted 27 Nov 2008 , 2:33am
post #3 of 4

Have you tried re-whipping it? I would try re-whipping it. Nuking is going to cook the chocolate. I would almost redo another batch of icing. You can always use the 1st batch to mix in with your brownies. HTH icon_smile.gif

harrison Posted 27 Nov 2008 , 3:07am
post #4 of 4

Just for clarification--I didn't nuke all of it, just a smidge to taste. Thanks

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