Buttercream Flop...=(

Baking By Mo-Mo73 Updated 15 Feb 2011 , 8:31pm by yeneleti

Mo-Mo73 Posted 12 Feb 2011 , 12:40am
post #1 of 9

Is it possible to over whip the buttercream?? I tried a new recipe because I needed a small amount and the buttercream became very watery..did I over whip it and broke it down?? Has this happened to anyone else???

8 replies
CWR41 Posted 12 Feb 2011 , 1:58am
post #2 of 9

I don't know your recipe, but usually if you overbeat buttercream (especially if whipping on high speed with the wire whip instead of the paddle, and if the beater/paddle isn't completely covered to the top of the blade), it becomes airy. Maybe your recipe has too much liquid. Is it just watery, or has it separated?

yortma Posted 12 Feb 2011 , 2:28am
post #3 of 9

Another possibility: If the meringue is not completely cooled before adding the butter, the butter will melt and it will never come together.

Mo-Mo73 Posted 13 Feb 2011 , 4:12pm
post #4 of 9

i used the paddle atachment and no meringue was used...=(

yeneleti Posted 15 Feb 2011 , 7:24pm
post #5 of 9

the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
icon_redface.gificon_cry.gif

metria Posted 15 Feb 2011 , 7:53pm
post #6 of 9
Quote:
Originally Posted by yeneleti

the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
icon_redface.gificon_cry.gif




it really depends on the type of buttercream you're referring to.

American BC (powdered sugar + fat)
Swiss and Italian Meringue buttercream (egg white meringue + sugar + fat)

so many other kinds too that i'm not familiar with yet (e.g. custard-based)

if you can post or link us to your recipe, many people here can help with more insight

yeneleti Posted 15 Feb 2011 , 8:14pm
post #7 of 9
Quote:
Originally Posted by metria

Quote:
Originally Posted by yeneleti

the first time I made a butter cream I have it well done, the second time it was a true disaster too thin in the third temptation, not at all successful, I would like some advice please, because I am new to this area! thank you for your help it would be really good!
icon_redface.gificon_cry.gif



it really depends on the type of buttercream you're referring to.

American BC (powdered sugar + fat)
Swiss and Italian Meringue buttercream (egg white meringue + sugar + fat)

so many other kinds too that i'm not familiar with yet (e.g. custard-based)

if you can post or link us to your recipe, many people here can help with more insight





I think it was an Italian Meringue - 2 egg whites, 125g of sugar, 125 of butter. Voilà!

metria Posted 15 Feb 2011 , 8:22pm
post #8 of 9
Quote:
Originally Posted by yeneleti

I think it was an Italian Meringue - 2 egg whites, 125g of sugar, 125 of butter. Voil�!




i love this video by Warren Brown of CakeLove:




he offers great techniques and i have yet to flop this version of IMBC ... I have flopped many others!

yeneleti Posted 15 Feb 2011 , 8:31pm
post #9 of 9
Quote:
Originally Posted by metria


i love this video by Warren Brown of CakeLove:




he offers great techniques and i have yet to flop this version of IMBC ... I have flopped many others!




Thanks! I'll have to try it and do exactly like he does, then we'll see!

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