I am trying to follow sugarshacks b/c recipe, and its just not right somehow, what did I do wrong, and how can I fix it, please help. TIA
Just giving myself a bump, cake is due tom.
I don't know what sugarshack's recipe is, but when IMBC looks like ricotta it means that it's "broken," or separated. You need to warm it up. Wet a dishtowel with hot water and wrap it around the mixer bowl, then whip the buttercream. Keep the towel warm, and it will probably fix the buttercream after a while. This happens when the butter is too cold when you put it into the meringue.
I hope this helps, again, I don't know what sugarshack's recipe is...