Hello all Im making brown butter buttercream for a cake and I browned a stick of butter and then stuck it in the fridge. It had firmed up again so I waited a while for it to soften and it did kind of but me being in a hurry as always didnt wait until it was like soft...it was still kinda firm. So after whipping another stick of butter and some cream cheese I added the browned butter but now I have little tiny clumps of brown butter in there -_- not cool. My fault. My question is what should i do???????? lol I was thinking maybe I could melt it all over a bain marie...? maybe that would help the clumps melt too...but I also have cream cheese in there so Im not sure if thats a good idea. Is it ok to do melt it a bit if theres cream cheese? There 1 cup of butter and 4 oz (half brick) of cream cheese...bc of the butter being present would it be ok?
I've not had this experience, so I cannot answer. My first thought was to leave it on the counter until it comes to room temperature and rewhip, but remembered it has cream cheese. I think I would just leave the little flicks of browned butter in there and do better next time. That's just me. Hopefully someone else will have some insight.
if you want to smooth it out, what always did was to muscle it out with a nice flat spatula blob by blob on a flat surface -- just squish is out is what I did --
you are correct, you cannot reheat that creamed cheese -- and while I've never made browned butter icing -- I'm wondering how much of the flavor comes through the tang of the cream cheese?
but I have many many times spent an inordinate amount of time working blobs of various sorts out of my icing spatula-ful by spatula-ful -- agonizing!
or you could try using a sieve or a sifter to push it through --
I have not tried the smoothing with a spatula on buttercream, but I've spend...as -K8memphis said....an inordinate amount of time smashing gum paste with a rolling pin to get out tiny lumps. It is hard work, but beats tossing a batch of gum paste and it works perfectly.