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