my frosting separated

[chocolatechic]

i made a frosting with mascarpone, butter, confectionary sugar and instant espresso granules. it was too thick, added some milk, beat it too much and whhhaallaahhh! separated gunk! anyway to save it?

[Amuse Bouches]

I'd chill and then rebeat.

[chocolatechic]

will try, thanks. didn't want to add more milk cause worried it would get too runny again.

[alwayscooking]

You need to start the emulsion over again - you need a small amout of 'good' blend to which you can add the broken sauce. At room temperature - hand blend gently a small amount of the sauce into some marscarpone and continue to add until it is fully blended. (nb - this is not based on my direct experience with frosting but on protein sauces in general that break and their need to start with a protein/acid (marscapone) to reblend the broken bits)

[pikawicca]

I'm not sure about this, but I would try to whisk in (no mixer) some more milk, very slowly. I'd also try to have all of the ingredients at room temp first. Good luck.