I made the Well Dressed Cake SMBC frosting, and thought it was fabulous. I put the extra in glass container in fridge for 24 hrs. I took some out today and let it come to room temp. It felt like plain butter, even when it was totally room temp. Do you need to re-whip SMBC if it's sat for a little bit?
Hoping some experts can tell me how to keep SMBC feeling/tasting great!
6
replies
kmstreepey
Posted 2 Aug 2011 , 12:28am
post #2 of 7
I'm no expert really, but you can whip it again (on low) and it should come back to normal. I hope that helps!
instant-gratificaketion
Posted 2 Aug 2011 , 12:38am
post #3 of 7
Yes, after refrigerating and bringing back to room temp, you have to rewhip it. It might get to that curdled looking stage too, just keep whipping and it should come back together.
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