BAPyessir6
Senior Cook
The recipe I used is as follows:
1 cup butter (taken out of the fridge, heated in the microwave for 2 seconds bursts on power 5 to soft consistency, none melted, seemed okay)
1 lb powdered sugar
1/4 cup cocoa (bloomed in about 1 tbsp boiling cream and cooled)
1/3 cup semisweet chocolate, mixed with 1/3 cup cream, melted together, and cooled
1/2 cup cream (cold)
I beat the butter 2 minutes, added sugar slowly, beat 2 minutes, added chocolate and cocoa, beat 1 minute, then finished with cream to final consistency. When I looked at the frosting, it seemed to have an almost curdled consistency. It hasn't split fully, tastes/texture is fine, but it looks a bit unsightly. How can I improve this in the future? Was my butter possibly too soft or too cold, or was my cream too cold? Was it a bad idea to soften my butter the way I did, and I ruined the buttercream prematurely using this method?
1 cup butter (taken out of the fridge, heated in the microwave for 2 seconds bursts on power 5 to soft consistency, none melted, seemed okay)
1 lb powdered sugar
1/4 cup cocoa (bloomed in about 1 tbsp boiling cream and cooled)
1/3 cup semisweet chocolate, mixed with 1/3 cup cream, melted together, and cooled
1/2 cup cream (cold)
I beat the butter 2 minutes, added sugar slowly, beat 2 minutes, added chocolate and cocoa, beat 1 minute, then finished with cream to final consistency. When I looked at the frosting, it seemed to have an almost curdled consistency. It hasn't split fully, tastes/texture is fine, but it looks a bit unsightly. How can I improve this in the future? Was my butter possibly too soft or too cold, or was my cream too cold? Was it a bad idea to soften my butter the way I did, and I ruined the buttercream prematurely using this method?