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Can we talk about the day my buttercream turned into soup?
Last Saturday I was making a birthday cake for my niece and the kitchen hit 85 degrees because our AC died. My buttercream went from stiff peaks to a watery mess in under 5 minutes no matter how much powdered sugar I added. Has anyone else had a recipe totally fall apart because of room temperature?
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black.patricia1d agoTop Commenter
Used to think people were being dramatic about room temp ruining buttercream, but last Saturday proved me wrong. My kitchen hit 85 too and I watched my buttercream turn into a weird greasy puddle in like three minutes. I added a whole bag of powdered sugar and it just kept getting soup-ier. Sticking the bowl in the freezer for 10 minutes saved my third batch but now I'm paranoid about summer baking.
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Last Saturday my kitchen was the same. I had to throw out two batches of buttercream before I gave up and stuck the mixer bowl in the fridge for 15 minutes. It's awful when your AC picks the worst day to quit.
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