Can anyone explain to me why my swiss buttercream separates after i refridgerate it? it is perfect after i do it but if i store it in the fridge, after it comes out water (butter?) starts to seep out and it becomes a mess. What happened? I tried to rewhip it but it was not working...HELP!
i wish i could help, the only time i tried it, i made buttersoup . . lmao ,
If you're trying to whip it cold, it'll cause the water and fat to separate. Cold meringue-based BC should always be softened first. Cut the cold BC into chunks, then zap it in the microwave in 5 second intervals, stirring it b/w intervals, until it starts to soften. Then transfer it to your mixing bowl and whip it.
Hope this helps!
If it was nice and stable when you made it, then it is just too cold when you try to use it, like Gimmesugar said. I wait till mine comes to room temp then rewhip it. But I managed to save ma BC with just microwaving a cupful of BC and add it to the BC then whip the whole thing until it smooths out.
My butter was too cold the last time I made it - and I just rubbed a really hot washcloth around the bottom of my mixer bowl while I was mixing it. I repeated that until all of a sudden - beautiful buttercream! (As soon as it got warm enough).
When mine is cold I start mixing it in the kitchen aid and use a propane torch on my metal ka bowl to warm it. Gotta be careful though or you could have a mess.
yep, must be room temp to use. I got impatient and let mine sit outside the fridge for about an hour, then zapped in the micro for 10 secs on 1/2 power..only until it's verrryy slightly warm. no need to whip, just stir with a spoon...never again does it separate!
Oh friends THANKS THANKS AND MORE THANKS....That is what happened...I was in a rush and the icing was too cold...Ok, I know now
SO>>>>> will the icing seep water out if I put it in the fridge AFTER I frost the cake (ie icing in the cake)???????????????