I made Erin McDowell's French Buttercream, but it came out as a bowl full of liquid. Is there any way to salvage it?!

Unfortunately, I don't have a stand mixer, so I'm doing this all by hand (which definitely isn't helping!).

Kate
  • Posted by: Kate
  • July 21, 2016
  • 1619 views
  • 4 Comments

4 Comments

Shuna L.
Shuna L. July 22, 2016
Most buttercreams can be melted , and chilled, then whipped again. It is the magic of egg protein + sugar + fat magic!
 
PHIL
PHIL July 21, 2016
how did it work out?
 
PHIL
PHIL July 21, 2016
Maybe Martha can help you: http://www.marthastewart.com/1072940/how-fix-broken-buttercream
 
Kate
Kate July 21, 2016
Thank you, that helped a lot! I couldn't decide if heating or cooling was the way to go, so I started by heating it further over a double boiler and then whisking like crazy as it cooled. It's been in the fridge for a couple hours now, and seems to be thickening up pretty quickly! Fingers crossed
 
Recommended by Food52

Popular on Food52