I was asked to make a cake covered in buttercream; which I had successfully done in the past. I used a recipe I had previously used for Italian Buttercream and it was a hit; the only change-up was that I added some veg shortening because the cake would be sitting in the sun and didn't want it to melt with all butter. The night prior to the delivery I had already dirty iced my cake, but because it was so late, I decided to finish icing it the following day (so I put the cake & icing in the fridge). I re-whipped the icing in the morning, and as I started to ice my cake, I noticed that the icing I was spreading was curdled-looking (and the one on the cake was perfect). I thought that maybe the icing was still cold and that the butter/veg shortening combo I used was solidified so I let it sit for a moment. I continued to re-ice and the BC was still curdled! To my horror, when I had finished icing the cake, it started to seep or should I say a watery liquid stated to come from the icing. Considering, I had already made this icing, I have no idea what I did wrong. Was it the butter/veg combo? Was it that it chilled in the fridge? So confused...and disappointed! Although the icing tasted fabulous, it looked like elephant skin on a cake. Has this happened to anyone before???
You have to re-whip IMBC that has been refrigerated.
From a CC post in 2009:
"Just keep whipping it. It'll come back together once all the ingredients warm up and reach the same temp. If you are in a hurry then you can heat the bowl with a torch or warm cloth. It will always seperate and look terrible when you first start re-beating it. "
Rae
Quote by @%username% on %date%
%body%