Overbeated Buttercream??

Baking By jumjum Updated 24 Jan 2014 , 8:21am by Nadiaa

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jumjum Posted 23 Jan 2014 , 11:11pm
post #1 of 6

AI not sure if I overbeated my chocolate buttercream ... I keep adding powder sugar and just wont get stiff enough.. Do you think I overbeat it??

I added 4oz of melted chocolate cocoa powder

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Nadiaa Posted 23 Jan 2014 , 11:32pm
post #2 of 6

What buttercream recipe did you use?

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jumjum Posted 24 Jan 2014 , 12:02am
post #3 of 6

A

Original message sent by Nadiaa

What buttercream recipe did you use?

sorry my phone deleted half the post.

2 sticks butter 2/3 cup cocoa powder 4 oz melted chocolate aprox 7 cups powder sugar pinch of salt

I saw the recipe online. I usually just use cocoa powder not melted chocolate. It was just getting too sweet after all that PS so i kept beating it for 5 min more

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Nadiaa Posted 24 Jan 2014 , 12:09am
post #4 of 6

I've never added melted chocolate to regular buttercream, only to SMBC. It may be after all that beating that your butter is too soft now. Try putting it in the fridge for a little while and see what that does. But I've done regular BC before where the day was so hot my butter melted and the BC curdled. I had to chuck it out and start again. Does it look curdled? Or just too soft? If just too soft, try refrigerating it.

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jumjum Posted 24 Jan 2014 , 5:43am
post #5 of 6

Athank you! It wasn't curdled, just really soft. I follow your advise and I stuck it in the fridge for an hour and then brang it back to room temp.. looks good! ;-) It actually tasted very good too :-)

THANK YOU

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Nadiaa Posted 24 Jan 2014 , 8:21am
post #6 of 6

No worries! I'm glad it worked :)

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