My buttercream turned to soup in the middle of a birthday cake order

Was in my home kitchen in Denver, finishing a two-tier cake for a kid's party. The AC broke, room got to 85 degrees. My Swiss meringue buttercream just melted. Looked like yellow soup. Panicked for a solid ten minutes. Put the whole bowl in the freezer for 15 minutes, then re-whipped it. It came back together and I got the cake frosted. Has anyone else saved a frosting disaster when it got too hot?

3 comments

3 Comments

noah_webb27d ago

Seriously, it's just frosting, not a life or death thing.

parkerb2327d ago

Putting the bowl in the freezer is such a clutch move lol. I had a buttercream split on me once and just kept whipping it over an ice bath. It feels like a total loss for a minute but it usually comes back.

harper_owens19d ago

Wait, you can fix a split buttercream? I always thought once it broke it was trash. That ice bath trick saved me last week when my kitchen was way too warm.