I made a nice maple neoclassic buttercream yesterday to go with some vanilla whoopie pies. It turned out really well and I refrigerated it overnight. Today, I took it out for about 2 hours and started to rewhip it. I was surprised to see it curdled and checked RHC and read that it should have been at room temp. I should have used a thermometer to check.
These need to appear tonight at 6:00 so I am considering whipping up a batch of vanilla buttercream or tossing some 10x in the existing mess. It is in the frig now. Not sure if there is anything I can do to save it. There is 2 cups of beautiful maple syrup in this which is a product made with a great deal of effort and care. I know, I watched my neighbors make it, sigh.
If I do make up a new batch of plain buttercream does anyone have a suggestion for how to get the butter to room temp. quickly?
Cheers, may your weekend projects enjoy more success than mine!