Swiss Buttercream- Help!

Baking By Enilajar Updated 5 Mar 2010 , 7:39pm by cupcakemkr

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Enilajar Posted 5 Mar 2010 , 7:23pm
post #1 of 3

I am making a birthday cake for a friend of mine's daughter. The friend is a chef, and she baked the cake and made swiss buttercream herself from scratch. Having done this in the past, and knowing the difficulty invoved, I really want to use it, but it seems to have seperated into two forms: liquid and solid. I have let it sit out in room temp and put it in the mixer, but it is NOT getting better. I have backup Whipped Wilotn, but she went to so much trouble.... advice?


2 replies
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JodieF Posted 5 Mar 2010 , 7:31pm
post #2 of 3

Just keep whipping! It'll come together!


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cupcakemkr Posted 5 Mar 2010 , 7:39pm
post #3 of 3

wrap a warm towel around the bottom of the bowl and keep whipping - don't give up!

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