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Serious question, has anyone else had their buttercream split when adding flavoring?
I was making a batch of vanilla buttercream yesterday and decided to add a bit of lemon juice for a citrus twist. As soon as I poured it in, the whole thing turned into a grainy, curdled mess. I panicked, but then I remembered a tip from a baking blog I read a while back. I took a tablespoon of the separated frosting and microwaved it for 10 seconds until it was liquid, then slowly beat it back into the main bowl. It actually came back together perfectly smooth. Has anyone else fixed a broken frosting this way, or do you have a different method?
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ivan_mason1mo ago
Oh man, that "grainy, curdled mess" is the worst feeling. I've been there more times than I'd like to admit, usually because I get impatient and my butter is still a little too cold. The microwave trick is a lifesaver. I agree with @grace_gonzalez46 about the acidity, it's a real factor. My own disaster was with lime juice, and I had to do the warm spoonful trick twice before it finally came together.
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drew_bennett241mo ago
Honestly that microwave trick seems like a total gamble... could just make a greasy puddle. @grace_gonzalez46 is onto something with the acidity, but sometimes you just gotta start over with room temp butter.
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grace_gonzalez461mo ago
That's a clever trick with the microwaved bit. Did you use fresh lemon juice or the bottled kind? I've heard the acidity can be stronger in some brands and that might affect how it mixes in.
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