Wilton Buttercream Recipe- Seperating

Baking By korean Updated 8 Dec 2010 , 11:57pm by leah_s

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korean Posted 8 Dec 2010 , 8:10pm
post #1 of 3

I have had some students come through my class with seperating buttercream. It looks like a greasy mess with sugar! What the heck causes this- I have never had this happen. any ideas.
They all swear up and down that they follow the recipe to the T

2 replies
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icer101 Posted 8 Dec 2010 , 8:23pm
post #2 of 3

I teach wilton also. Never had anyone to say this or that i have seen it. I have never experienced it either. I would say, that they are not beating the b/c long enough. Thats just my opinion.

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leah_s Posted 8 Dec 2010 , 11:57pm
post #3 of 3

0 transfat shortening is the problem.

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