Hi, I’m new here and hoping some of you can offer advice.
I’ve been working on improving my smoothing skills with various different buttercreams (I make Swiss meringue usually, but also Italian and TCB’s Silk Meringue). The common advice that I see for these types of BC’s is to warm a bench scraper with hot water, dry it, and use that to scrape smooth on a turntable. However, whenever I try this method my Buttercream gets a mottled appearance. It looks like the buttercream is partly melting as soon as I scrape it and the melted part turns a different color. The effect is most pronounced on colored buttercreams, but the same thing is happening with my normal undyed vanilla buttercream, so I don’t think the gel paste food coloring is the problem. When I let the bench scraper cool, then it seems to be dragging through the buttercream, roughing it up.
A few points of clarification - I do several coats, chilling thoroughly in between, trying the warm bench scraper only on the final coat.
My bench scraper is very thick metal, blunt on the edge, rather than sharp. Could this be part of the problem?
As for the recipe itself, I weigh ingredients out in grams and check temps with my candy thermometer or thermapen.
I’m pretty frustrated, since so many of you seem to have no problems with this method and I really don’t understand what I’m doing wrong! Please help!
I’ve tried to attach a picture of my latest cake disaster - which looked far worse after I spent a hour trying to smooth it than before.