Firstly – DO NOT PANIC! Curdled buttercream (sometimes also referred to as broken buttercream or split buttercream) can almost always be fixed :). This can often happen when making Swiss meringue buttercream or Italian meringue buttercream, as well as American style buttercreams.
In today’s video I’m going to be showing you three easy ways to transform your curdled mess into a silky smooth buttercream / frosting! I’ll also be explaining a bit about the science behind why things curdle / split / break in the first place so you can better understand why we use the methods we do to fix them! By understanding the science, you can also come up with your own methods to fix any curdled mixture, including ganache!
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