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PSA: Let your buttercream frosting sit out before you pipe it
I made a batch of American buttercream last weekend for a friend's birthday cake and tried to pipe it straight from the fridge. Big mistake. The frosting was way too stiff and kept tearing the cake layers as I spread it on. I ended up microwaving it for 10 second bursts and whisking it back to life. Has anyone else dealt with frosting that's too cold to work with?
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flores.tessa1mo ago
Honestly I used to be one of those people who kept everything cold thinking it was safer. But after struggling with a batch of frosting that ripped my cake apart I totally get why you let it sit out. Now I always pull mine from the fridge at least 30 minutes before I plan to pipe.
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simonp401mo ago
Nah I gotta disagree with you on this one. I keep my buttercream cold right up until I pipe and it works fine for me. The key is to whip it good after it comes to room temp for a few minutes if it's been in the fridge overnight. If you let it sit out for 30 minutes it gets too soft and the piping loses its shape, especially on a hot day. Plus frosting that's too warm can cause the cake layers to slide around if you're stacking. I've had way more problems with runny frosting ruining my piping than cold frosting ripping a cake apart.
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