I just made some strawberry buttercream and now it looks like it's starting to melt or separate. I used a crisco based buttercream and added alittle bit of my strawberry filling I had made. The filling was strawberries, sugar, cornstarch all pureed then boiled together so it's thick almost like a jam. I didn't add very much strawberries to it, but now my frosting looks separated and it went from perfectly fluffy goodness to almost like melted. Is it fixable or should I toss it and start over?
Sounds like too much liquid, not enough fat. Is it hot where you are working? That can affect your buttercream as well. Also, I try not to use Crisco because they removed the trans-fat from their product. Good for diets, bad for icing. I buy PS99 high-ratio shortening from the cake store, or if you have a restaurant supply place like Restaurant Depot, you can buy shortening that specifically says Cake and Icing Shortening.
I live in florida so it's like 90 outside but inside my house is 78ish. I will have to look into high ratio shortening. Do you think it's saveable or I should just toss it and start over?