I made a batch of italian meringue buttercream yesterday (which was fine) and refrigerated it overnight to be used today. I set it out on the counter to get to room temperature and after 2 hours I decided to whip it in the Kitchen aid mixer. It is now a liquid curdled mess in the bowl and is still cold.
Question 1: Is it because I didn't wait until it was room temperature before whipping it that it turned into a mess?
Question 2: Can it be salvaged?! or just make a new batch?
I exclusively use SMBC, but as IMBC and SMBC both have the same qualities, I am assuming that your frosting broke because it was not fully at room temperature when you re whipped it. You can try the following to salvage it. Take about 1/4 cup of your frosting, microwave it for about 10 seconds, at this point it would look like melted ice cream. Add this to your mixture, and re whip using your paddle at low speed. Hopefully this works. Good luck! :)
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