I am in 94 degrees weather and in an attempt to keep my frosting cool I put it in an ice bath. And, of course, as I went to check the temp of the frosting water got into my frosting. i tried to dump out the water. Not that much water got into the frosting but I couldn’t give you an exact amount. Is there anyway to salvage my frosting? Can gelatin be added? Is there something I could use to stabilize my buttercream? This is the white chocolate buttercream frosting.

Thanks Joan

Joan - 04 November 2010 05:50 PM

Is there anyway to salvage my frosting?

If you leave it exposed to the air, the water will evaporate.  If your air temp is too high, it should still work in the refrigerator, because the air inside is pretty dry.

Wow, 94 degrees is quite hot!  I don’t have a lot of experience with this specific frosting, I’ve only made it once and I didn’t make the version with the lemon curd. 

That said, most buttercreams can incorporate a little liquid without breaking.  I think the bigger worry is how to keep butter and cocoa butter from melting at 94F!

Perhaps Rose may have a better answer, feel free to ask her over on the blog.

Good luck!

CharlesT - 04 November 2010 07:24 PM

Joan - 04 November 2010 05:50 PM

Is there anyway to salvage my frosting?

Thanks Charles, I went immediately to the fridge and took off the plastic wrap covering, and went to bed. It was hard like a pound of butter in the morning, and I whipped it a little and lo and behold, it went on great. I will post a picture [if I can figure out how lol]

If you leave it exposed to the air, the water will evaporate.  If your air temp is too high, it should still work in the refrigerator, because the air inside is pretty dry.

Julie - 05 November 2010 09:53 AM

Wow, 94 degrees is quite hot!  I don’t have a lot of experience with this specific frosting, I’ve only made it once and I didn’t make the version with the lemon curd. 

That said, most buttercreams can incorporate a little liquid without breaking.  I think the bigger worry is how to keep butter and cocoa butter from melting at 94F!

Perhaps Rose may have a better answer, feel free to ask her over on the blog.

Good luck!

Thanks Julie. It worked just fine. Thank heaven. That Woody’s cake is labor intensive and I was tired in that 98’ heat. I really didn’t want to redo it. So thanks to you and Charles, it worked out fine. Another crisis averted, lol. joan