I have had some students come through my class with seperating buttercream. It looks like a greasy mess with sugar! What the heck causes this- I have never had this happen. any ideas.
They all swear up and down that they follow the recipe to the T
I teach wilton also. Never had anyone to say this or that i have seen it. I have never experienced it either. I would say, that they are not beating the b/c long enough. Thats just my opinion.
0 transfat shortening is the problem.