Help..... Buttercream Emergency! :(
Decorating By Daniellemhv Updated 28 Feb 2007 , 3:19pm by Daniellemhv
So I'm making the Sylvia Weinstock buttercream icing. I've been making it for what seems like hours. So I mixed the meringue for almost an hour because it was still hot, then I added the butter and its all kinda soupy. I'm gonna be so disappointed if it doesn't work out. I went to the store twice already for butter and eggs and I used them all. Right now the buttercream is in the fridge. I'm hoping that it will firm up. If not i'm gonna have to make gross crisco frosting. this is my first tiered cake and I don't have to use that stuff. Please tell me everythings okay.
Did it look kinda curdled too?
I use this recipe and i have to let it beat for like 30 minutes before i add the butter, then I let it mix another 20 or so. i would try sticking it in the fridge for about 10 minutes then let it mix for a long long time. (set your timer becasue i used to *think* i was mixing it a long time but it wasn't mixing as long as the directions said to.
The key to this icing is to beat it and beat it and beat it!!
I have found it is best to add the butter when it still has a bit of chill, not hard but not room temperature soft either. It may have melted the butter, try refrigerating for about 10 to 15 minutes and then beat it again with the paddle attachment, start with slow speed until it combines and then raise to high speed and beat until it comes together, begins to pull away from the sides of the bowl and the beater is making a slapping sound as it mixes.
thanks guys. i just got home and I checked it. Earlier i had it in the fridge about 20 minutes and nothing. I took it out when i got home and mixed it a little and it was curdled so I hoped that was a good sign. I'm mixing it right now on low/med with the paddle attachment. so well see.......
Wow...... it actually looks like its gonna work out. I'm so happy. I even went to the store after work and bought more ingredients to make crisco frosting, because I was so convinced it was ruined. The frosting was the cake batter, so runny and thin. now its like fluffy white frosting! I'm kind of in shock. I added some violet to cancel out the yellow and that really works! It's still a little off white because I didn't want to add too much, I was nervous. So I'm chilling it overnight because I don't need it until tomorrow morning, then I re-whip it?
The recipe said to add 6 tablespoons of vanilla. I thought no way and only added 2. I just wouldn't let myself add 6 TBSP. that seems like so much!
Now i'm off to make chocolate ganache for the first time.......
6 tsp. vanilla is what I use and yes it makes a huge difference to put it all in!
I'm glad it worked for you..... just remember that the key to this type of icing is whip whip whip....
Let it stand out of the fridge at least 30 minutes before you rewhip- it will take a long time again to get it looking good.... if you don't use it all, you can freeze it in an airtight container. When frozen, let it set out for 2 hrs before you rebeat.
Notice she said 6 TABLESPOONS and luvscakes said 6 teaspoons. You might want to check your recipe, danielle. But I believe 2 T is the same as 6 tsp, right? so you might be okay!!
Oh merissa thanks so much for pointing that out. I didn't even notice that. I was gonna go ahead with the 4 extra tablespoons. I'm gonna have to research that some more to find out what it really is. As for today, I'm good with the 2 TBSP.
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