Found a trick for fixing a failed buttercream by using a microwave instead of starting over

I was making a Swiss meringue buttercream last Sunday and it totally separated on me. Looked like curdled milk, was about to toss the whole batch. Instead I took about a cup out, microwaved it for 10 seconds until it was melted, then slowly drizzled it back in while the mixer ran. It came together smooth in like 2 minutes. Has anyone else had luck saving broken buttercream this way?

4 comments

4 Comments

emery104d ago

Saved many a batch this exact way, works every single time for me too.

robert_ross954d ago

My first batch of hot sauce was way too vinegary, had to toss half of it before I figured this out... now I just keep a small container of baking soda on hand and stir in a pinch at a time until the sharpness mellows out. Adding a little honey or brown sugar after that really helps balance it too, just gotta let it simmer for a few minutes to blend.

alice_allen54d ago

Heard about this from @emery10 a while back and it saved my salsa verde from being a total disaster.

shane_bell4d ago

Yeah that's a solid trick, I've saved two different batches of buttercream the same way.