Re: Swiss buttercream
Can someone explain the ways of my errors.
I made Swiss buttercream the night before and took them out to settle in room temperature to decorate my cupcake. It is now the consistency of cottage cheese.
What is going on? I read you can do buttercream ahead of time but it never works for me. Based on the pic of my piping bag as well as the mixer the consistency have changed with no room to recovery