i made this tonight for the first time my butter was a room tempurature and the bc is very very silky and smooth if i stick it in the fridge will it firm up at all? Or is the batch ruined? TIA

It will firm up, and if you leave it in the fridge long enough, it will get very hard, like a stick of butter. It will then return soft again once you take it out of the fridge again. I believe this is the normal texture of this buttercream, as well as IMBC.

I just made SMBC for the first time a couple of days ago. It will firm up in the refridgerator almost to the point of being hard as a stick of butter again... I found that when I wanted to serve my cake, it was best to bring to room temp so the icing was pliable in the mouth. But, I put it in the fridge before piping so that it would hold its shape.

I'm no expert, but I hope that at least helps some!

It will firm up in the fridge. In fact, eventually it will get quite hard when it's cold (it should be eaten at room temp, though). It's supposed to be soft and silky. It's really easy to smooth once you get the hang of it.

If you refridgerate it, you can stir it with a rubber spatula to make the icing smooth again.

Thank you guys sooo much! im crossing my fingers...its taste amazing! i cant wait to pair it up with cake !

This is a couple days late now, but what I do when I take it out of the fridge is let it get soft enough to stick it in the kitchenaid bowl, and let it mix on the LOWEST speed until it is totally smooth. It might look like its really clumpy, and maybe even ruined, but if you let it keep going for a while, it will be perfect. HTH.

Thank ill try that i still have it