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my frosting separated

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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?

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  1. 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.

      1. re: Amuse Bouches

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

        1. re: chocolatechic

          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)