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Re: seperating buttercream

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Posted by Jeff on February 15, 2008 at 14:54:11:

In Reply to: seperating buttercream posted by deanna on February 15, 2008 at 11:37:15:

This happens sometime when there's too much liquid in the recipe....the shortening can only emulsify so much and when it's too much or too cold, the shortening starts to separate into small clumps. Try cutting back a bit on the milk and warm it up too.

You might also want to beat the butter and shortening VERY HARD until they are completely combined with each other before adding the other ingredients. This also helps whiten the icing as well.

: HELP! I have had this issue before and I don't know what causes it or how to fix it (if I can). I have jsut mixed up a triple batch of Butter cream. I used real butter, shortening that is not a 0 trans fat, powdered sugar, milk and vanilla. You can see the shortening in the icing. It does not want to blend into the icing. If you take a spoon full and run it under water, the color washes right out and it is white. The taste is fine and it is crusting. I beat this stuff forever and still cannot get it to come together. Can anyone recomend a way to fix it? I have to use it on 2 cakes this weekend and really do not want to throw out that much product. Oh, the coloring is wilton leaf green. TIA

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: This happens sometime when there's too much liquid in the recipe....the shortening can only emulsify so much and when it's too much or too cold, the shortening starts to separate into small clumps.  Try cutting back a bit on the milk and warm it up too.

You might also want to beat the butter and shortening VERY HARD until they are completely combined with each other before adding the other ingredients.  This also helps whiten the icing as well.

: HELP! I have had this issue before and I don't know what causes it or how to fix it (if I can). I have jsut mixed up a triple batch of Butter cream. I used real butter, shortening that is not a 0 trans fat, powdered sugar, milk and vanilla. You can see the shortening in the icing. It does not want to blend into the icing. If you take a spoon full and run it under water, the color washes right out and it is white. The taste is fine and it is crusting. I beat this stuff forever and still cannot get it to come together. Can anyone recomend a way to fix it? I have to use it on 2 cakes this weekend and really do not want to throw out that much product. Oh, the coloring is wilton leaf green. TIA



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