AHello ! I'm new here and also at cake decorating... Yesterday I was making Nutella buttercream to frost one cake and I beat it for about 10-15 minutes. When I stop it it was runny and look like melted.. Why?? Did i overbeat her??? Thanks in advance for the answers!
Could you post your recipe please?
ANutella Buttercream Frosting recipe from My Baking Addiction
2 sticks unsalted butter, softened 1-13oz jar of Nutella pinch of salt 1 Tbsp vanilla extract 2 pounds powder sugar 6-8 Tbsp heavy cream or milk I didn't have any heavy cream and I put 8 tbsps milk because at the beginning it was very stiff...
AI tend to use swiss meringue buttercreams, rather than the American buttercream you have made. It does seem like quite a bit of liquid, but hopefully someone who is experienced in ABCs could comment.
My only other suggestion is that if your climate it warm, or the buttercream seems quite runny, you could try chilling it in the fridge for a little while, and then rebeat to see if the consistency improves.