Struggled with a cold buttercream that took almost 45 minutes to come together

I was making a batch of Swiss meringue buttercream for a wedding cake order last Saturday and my kitchen was like 62 degrees. The butter just would not emulsify no matter how long I whipped it, I was about to scrap the whole thing. Finally remembered a trick from a baker in Portland who said to warm the bowl with a torch for a few seconds at a time, took another 10 minutes of babying but it came out perfect. Anyone else have a stubborn buttercream that taught you a new patience level?

3 comments

3 Comments

janarivera1mo agoMost Upvoted

yeah 62 degrees is brutal for SMBC, that stuff can test your soul. I had a batch seize up on me once and I literally sat there curse-whipping it for 20 minutes before it finally gave in. cold kitchens are the enemy of good buttercream, period.

the_jennifer1mo ago

Stood in my kitchen yelling at a bowl of buttercream last week, not my finest moment.

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alicehernandez1mo ago

My first time making Italian meringue buttercream I used salted butter by accident and it turned into this weird greasy soup. I was so mad I almost threw the whole bowl in the trash.