Is it a meringue-based buttercream? I'm asking because it is very hard to overheat buttercream, so I'm trying to figure out what doesn't appear right about yours.
I usually take out about 1/3 of the broken buttercream, melt it down on the stovetop, and reincorporate it with a mixer on low to re-emulsify. To avoid breaking in the first place, try to avoid using a whisk beater and make buttercream with a paddle beater if possible!
I have wrestled with this situation a number of times. Answer #1 is really the best. Just keep on beating. Even when it looks like a lost cause. It will bring the buttercream back to life. In the future start with ingredients at the correct temp. Butter should be room temp.
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