I made the Cinnamon Buttercream recipe that I found on this website and followed the directions (it's just a regular BC recipe that I see a million times over, with cinnamon added) and it turned out beautifully! It was nice and fluffy, thick and spreadable.
I put it in the fridge (covered) to use later and when I took it out it was a BRICK! what in the world went wrong? I had to chunk it out of the bowl with a spoon, back into the mixer and added milk to get it back to a spreadable texture again. I used it on the cake and now I am afraid when I cut into the cake this stupid BC is going to crumble out, not be a delicious smooth icing texture!
umm . . . all bc gets hard in the refrigerator. The fats get hard with cold. That's what's supposed to happen. Just let the bowl of bc sit on the counter to come bac to room temp and it will be just like it was originally.
There's no reason to refrigerate bc.
Have you ever noticed a difference between butter left on the counter and butter straight from the refrigerator?
I usually end up whipping it with a flat beater also
how in the world did I not know that?