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I finally figured out why my buttercream kept breaking, and it was the room temp thing
I run a tiny cake business out of my apartment in Boise and for about 8 months my Swiss meringue buttercream would turn soupy right at the end maybe 1 out of every 4 batches. I kept blaming my stand mixer or cheap butter, but my kitchen was sitting at 78 degrees because of the oven and I was adding butter straight from the fridge. Once I started chilling the bowl 10 minutes and letting the butter sit out 45 minutes until it dented with a finger, I have not had a single broken batch in 3 weeks. Anyone else run into this and did you fix it with a cold bowl or just crank the AC?
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henrys7417d ago
What was the actual temp of your butter when you were pulling it straight from the fridge? I ask because 45 minutes on the counter only gets you so far if your kitchen is already running hot, so I'm wondering if the cold bowl was doing most of the work or if the butter was really the fix. Have you tried it on a day when the room was closer to 70 to see if you even need the bowl chill at that point? I've had batches break on me too and I always want to know which variable was actually the one that mattered.
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