What buttercream are you using if it’s Italian it just needs beating more but if it’s Swiss looks like the temp has gone a bit hot & the egg has split hard to see properly ;-)
Jo, it’s CREAM CHEESE frosting, so just cream cheese, butter and sugar!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
It just looks as though it has curdled slightly from over-beating perhaps … that, or sometimes it can just be that it’s a different batch of icing/confectioners sugar ? I’d be tempted to put the grainy one back in the fridge to chill and then re-beat … Lou x
Lou, S.Yorks UK https://www.facebook.com/SugarandSpiceGourmandise
Sugargourmande1, I will try to rebeat, as I kept in the fridge :-)
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
How did it turn out, any luck ? Or did it end up decorating the bin ? ;)
Lou, S.Yorks UK https://www.facebook.com/SugarandSpiceGourmandise
you Beating fas, the cream cheese is crazy :-(
you can over beat the cream cheese and separate the water right out of it. I always whip my butter/hi-ratio first until light and fluffy (and the yellow color has disappeared) then add the powder sugar. Finally, I add my cream cheese the very last.
and there is a method of adding in softened and pre-whipped cream cheese into a meringue based buttercream like was mentioned (and it is so fabulously yummy!). The pic does look like a SMBC or IMBC gone wrong.
Thank you Jo, SugarGourmande1, Elena, lorieleann for your responses!
SugarGourmande1, I tried rebeating straight out of the fridge, much smoother looking (see pic), I will let it come to room temp to see whether the consistency is ok.
Elena, I guess cream cheese is crazy !!!
Lorieleann, thanks for the tip, I will try it next time )
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
Left it out at room temp, and the consistency was spreadable and acceptable :-)
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
Game Set and Match to Miettes :D
Lou, S.Yorks UK https://www.facebook.com/SugarandSpiceGourmandise
Thanks to your idea, SugarGourmande1!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
hi Dina, cream cheese breaks down on over beating and fast beating, its the same way with heavy cream when doing a whip cream. Unlike butter, once it breaks, it does not recover (well, most of the time) . I pre-beat the cream cheese to a fluff separately before i beat it with the sugar, to avoid longer beating ang overbeating. Hope this helps.
TheLittleCakePatch by JoWieneke
Oh great! Thanks for this advice TheLittleCakePatch!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317