How to speed up the cooling process when making Swiss or Italian buttercream

Many of us make Swiss or Italian buttercream, but the process of bringing the mix to a cool stage so we can add the butter without making a soupy mess takes a long time.

Looking through the internet I found a GREAT idea from Wedding Cakes For You by Lorelie. She suggests wrapping a cold pack around the bowl, which cuts down the time you need to wait for the mix to cool and once done, it will also keep your buttercream cold throughout the decorating process.

I thought you may want to try it. I’m going to my Dollar Store to see if I can find a similar ice wrap.

Hope it works!