I have just had a buttercream disaster. Ok so I was using Zambito's recipe, but I know that's not the problem, because it's usually perfect, as most of you know. But my batch came out looking all curdled and clumpy. Confession... I didn't sift my powdered sugar this time, but does it really make THAT much of a difference? I mean, this stuff almost looks like cottage cheese! The only other variance is that I used the princess cake and cookie emulsion as part of the flavorings. Is there any way that could have something to do with it? I'm just gonna save this batch for my filling dams, but I wanna make sure my next batch is NOT like this. It looks pretty bad folks!

ideas on what happened? Anyone?

I think you could change the title of your thread to something more descriptive other than "so..."

I know for a fact that people don't click on those to answer. You still have time to change it. If you say "Sharon Zambito's buttercream" on the title, more people will come to answer.

I only make IMBC, so I don't know what happened.