Amoretti Compound In Buttercream

Baking By KakeMistress

KakeMistress Posted 5 Feb 2011 , 6:13pm
post #1 of 1

I got a few samples from Amoretti a few days ago and decided to make a cake that day with 2 of them that I received. So I got the tirimisu compound and the caramel compound, I used the caramel compound in my buttercream and HOLY GOD its good but thats not the problem,

the problem is that it seems as if my buttercream is seperating right on my cake and leaking this weird liquid. The buttercream is still intact though and hasnt fallen off the cake, I was wondering if anyone else had this problem when adding the compound to their buttercreams? I am using american buttercream if that helps

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