So I've been making quite a bit of vanilla italian buttercream for a year or so and lately I've been running into the same problem over and over again. It seems the mixture comes together beautifully but the second I put the buttercream in my piping bag and begin to pipe, it separates into a runny mess. It still tastes amazing but I need to avoid this!
Ingredients I'm using: whole eggs beaten, sugar syrup (soft ball stage), room temperature butter, and vanilla beans
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)