|Jennalee at Once Upon A Tier shows broken versus good buttercream.|
A quick search explained that it is basically when ingredients in the icing separate. The fat and liquid does not emulsify very well because of any number of reasons. One reason is because of temperature of a couple of the ingredients at certain stages.
Of course I was searching for pics of this disaster, when I ran upon Jennalee's image of spoons of broken and good buttercream. I could easily see the difference, with the bad buttercream resembling rice pudding. Going to her site, I found a great explanation and fix for this decorating disaster: The Quickest and Easiest Way to Fix "Broken" American Buttercream.
In the YouTube video below, Carina Stewart shows you how to make perfect buttercream frosting.
Creative Selling Ideas at TCS:
- Design your own colors for icing and fondant, name the colors and sell the color mixing instructions.
- Create an eBook of your best 5 special cake/baking recipes and sell it.
- Give single layer cakes elaborate, formal decorating designs that rival tiered cakes, and sell to couples who have courthouse or 2 witness marriage ceremonies.
The Creative Seller