I recently made SMBC and American BC and both have separated. At first they were fine, but after 10-20 min, you could see the butter separating. I've not had this problems before and I'm not sure what I'm doing wrong.
The SMBC I would re-whip and it would come back together, but then it would separate again. The only thing I could think is that my house is pretty cold (63 F). Could that play a factor?
I tried to use the search option to find info, but when I get the the second page, it says "not results found".
Thanks a bunch for any information!
could you post the recipe you have used? I don't believe it is the cold.
Sure, I'm sorry about that.
1/2 cup (4 ounces) unsalted butter
pinch of salt
1 teaspoon vanilla extract
2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar
2 to 4 tablespoons (1 to 2 ounces) milk
Cream together the butter and/or shortening until fluffy. beat in the salt, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.
Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.
I added the 12 oz of sugar and needed about 3 T of milk.
hmmm...i'm sure someone can correct me if I'm wrong, but it seems like it has to do with the ratio of confect. sugar to butter. Generally for me I use about 2 cups confectioners sugar to 1/2 cup butter. You may be having to add too much milk/liquid, and that is causing it to separate.
not sure what exactly is wrong but im sure it's not the cold house.