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Nov 19, 2006 05:47 PM

Buttercream and melting butter

I am making RLB's Neoclassic buttercream and in my haste to finish, I think I added the butter too soon and melted it. I have it in the fridge now, praying that will make it better. Is there anything I can do to save this? When I tried it, it tasted great but tasted almost greasy-probably a result of the melted butter. Would beating a little bit of 10X sugar in help? I don't have enough eggs for another and would not like to go buy more if this can be saved.

Thanks in advance! The party is tonight and I am stressed out!

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  1. If you're absolutely positive that you melted your butter, then I'm not sure that there is anything you can do, except start over (maybe with something less time consuming?). However, if the buttercream just looks curdled and really gross and weird then you might be saved. Don't walk, RUN to the refrigerator, take it out and keep beating it. It WILL most likely smooth out. Good luck!

    2 Replies
    1. re: bdinah

      It looks really smooth and the mouthfeel is smooth, it just leaves a slight greasy feel in my mouth. I have never made real buttercream so maybe that is just the way it is supposed to feel. There is no curdledness to the mixture at all

      1. re: sam21479

        I'd say go with it. Could be what you say--that maybe it was a bit too warm when you added the butter--or maybe you just added too much butter. I know RLB gives weight and volume measurements to account for different size eggs, etc, but sometimes I find that I need to stop adding butter when making buttercream. It's just all of the sudden enough. Even with her--usually flawless--recipes. Anyhoo, I'd use it. If you've got a great cake it's going to be just fine. Have a great party.

    2. It sounds like your buttercream is fine. If you have not made "real" buttercream before, it could be that the silky texture seems greasy on your palate. Americans have grown up with confectioners' sugar buttercream which has a different texture that can be described as more gritty.

      In cooking classes, I've heard some students putting down classic buttercreams because they had the texture of "sweet mayonnaise", but that is, in fact, the correct consistency. Those same students are the ones who'd say "I had to add a whole box of confectioners' sugar to get the right consistency".

      I've come to love the creaminess of classic buttercreams, particularly when they are intensely flavored (and RLB has lots of great flavor variations). But I also enjoy a well made American-style frosting made with confectioners' sugar - they are just two different styles.

      1. RLBs buttercream recipes have a reputation of being excessively "greasy". A ton of people,alot of PCs, will not use those recipes.

        I will agree that all buttercreams take alot of getting used too, if you grew up on CS frosting. I do not know that I am there yet.

        2 Replies
        1. re: Becca Porter

          RLB, PC, CS.....what am I missing? I thought this was the home cooking board.

          1. re: phofiend

            RLB= Rose Levy Beranbaum,author of the Cake Bible
            PC=Pastry Chef
            CS= confectioner's sugar

            I'm afraid Becca & I frequent another foodie baord which has mostly pastry chefs posting & alot of abbreviations are used. sorry :)

        2. I'm sorry. I figured since most of the words had been used above that it was safe to abbreviate. It's just so convenient.

          ETA-(Edited to add) Thanks Sugarbuzz for clearing that up.

          1. I guess this is now after the fact but no, ff the butter really melted, there's nothing you can do about it. Beating in sugar might help, sort of, at least to give it a useable texture, but if your guests have palates to speak of, it's going to taste funny.