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My buttercream turned into soup for a solid hour before I fixed it
I was making a birthday cake yesterday and my frosting just would not set. I kept adding powdered sugar, a cup at a time, but it stayed runny. Turns out my kitchen was way too warm from the oven being on. I had to put the whole bowl in the fridge for 45 minutes, then beat it again to get it right. Has anyone else had a frosting fail because of room temperature?
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william_jackson6513d ago
Is it really that big of a deal? I mean, just stick the bowl in the fridge for a bit. It's just frosting, not rocket science. People act like a warm kitchen is some huge baking crisis. Stuff gets soft, you cool it down, problem solved. Seems like making a mountain out of a molehill to me.
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kim73322d ago
Temperature is one of those invisible ingredients that messes up so many recipes. I've had the same thing happen with chocolate ganache and even bread dough. It feels like the room itself is working against you.
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Yeah, it's a real pain. I started keeping a cheap oven thermometer on my counter just to see what the room temp actually is. For ganache, I warm my bowl with hot water before I start, it helps a ton. Bread is the worst, I just add water slowly until the dough looks right, no matter what the recipe says. You learn to adjust after enough kitchen fails.
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