My buttercream kept splitting until I tried something weird with the mixer speed

I was making a big batch for a wedding cake and the frosting started to look curdled, like cottage cheese. My usual fix of adding more butter wasn't working. Out of ideas, I turned the mixer all the way up to high for a full minute, which felt wrong. It actually came back together smooth and shiny. Has anyone else fixed a split buttercream by whipping it harder instead of adding more fat?

2 comments

2 Comments

lee.casey1mo ago

Sometimes you just gotta beat the hell out of it.

kellygarcia1mo ago

Absolutely. It's the universal fix for a stuck drawer, a frozen bolt, or a vending machine that ate your dollar. Modern life is full of overly delicate tech, but some problems still need a good old fashioned percussive adjustment.