I bake a lot, have a baking website, but I cannot get one thing straight since years - icing with butter. Once I mix the butter with the flour-milk mixture (French buttercream icing) the butter separates and the icing does not look good anymore. I end up sprinkling the cake with grounded nuts or chocolate. This happens also with other cr?mes, once I add just a bit of taste to the butter mixture, bam, it separates. I also really pay attention to the temperatures - I cool off the cooked mixtures, take out the butter from the fridge early, what am I doing wrong? Help?
Thank you for any insight,
Barbara from http://www.homemade-cake-recipe.com