After planning for a long time to make the delicious Italian Buttercream, I followed the instructions thoroughly; it came out beautiful and delicious. Because I needed it for the following day, I placed it in my fridge. Obviously when I took it out, the butter in it has made it very hard. Now, here's my problem: I did not have time to waste so I tried to "re-mix" it. BIG MISTAKE!!!!! It started to sort of bleed out the fat and the more I drained it the more liquid came out of it. Bottom line....there went 2 lbs. of butter and 20 eggs to the garbage. I even put it back into the refrigerator thinking that maybe it would get hard again, but it failed to. My question is: how to handle the italian buttercream once it has been chilled in the fridge?
Maybe let it come to room temp? I've always used it as soon as I make it and never refrigerated it before I needed to use it, only after it was on the cake.
Have to let it come to room temp before re-whipping in your mixer!! This is a must!
Whoops. There was nothing wrong with it, sorry you wasted all that perfectly good BC. It's not something you should really make in advance if you can help it. Let it thaw, and whip back into perfect bc.
Yes, it would've come back had you let it get to room temp then re-whipped it. If you are in a hurry, you can melt 1/3, add it back, and whip the cold and melted together. Or just leave it out next time - it's fine on the counter.
Such a shame this happened to you! It's weird stuff, once it's back to room temperature and you start to whip, you think nothing is going to get it back to normal, but all of a sudden it comes together and you get the beautiful velvety texture back.
I make up batches all the time and freeze, I let it come to room temp. and i only whip it a little with my spatula. It always does great. Sometimes if i only need a little, i open the bowl, cut out what i need , then just let that amt. come to room temp,always very good!!!I have in the past, put i in the mixer and beat it on slow. If it breaks down, it will come back together silky smooth.
I microwave my IMBC on 1/2 power for 10 to 15 second intervals and stir with a fork.
It takes a bit, but it always works. When I have a big cake , I make it in
advance and freeze it, I take it out the night before and put it in the fridge and
than microwave in the morning. Just be careful with the microwave or it will be soupy.
If I don't have time to let it come back to room temp, I take it straight from frozen, crumble it up then put the bowl over a double boiler. I then whip it with a hand mixer while it's gently heating. Comes back beautifully every time.
Ps... You really didn't need to refrigerate it overnight. IMBC lasts for 4-5 days at room temp (I've had it out longer and it's been fine for me, but I wouldn't risk it for customers).