Salvaging buttercream

[chrissi_e]

I made a batch of buttercream icing lest night, but it never mixed properly. It is lumpy and grainy (almost like it curdled). I'm sure its because I added the milk to early, but is there any way to rescue it so I can pipe with it?

[m brown]

butter cream curdles when you first make it because the fat was too cold.
try warming it up and whip long enough for it to come back together.

[Blueicus]

Agreed, you just aren't mixing the buttercream long enough. Are you mixing by hand or with an electric mixer? If you're mixing by hand you have to realize that it's like an endurance sport... you will have to beat it under you feel like your arm is about to fall off, then continue to whip it for 5 minutes more.

You're adding milk to buttercream? I'm curious what your recipe is.

[chrissi_e]

I figured it was a temperature differential thing. I'll bring it back up to room temp and then plop it back into the mixer and let 'er whip! I still haven't mastered the patience aspect of baking yet.

Thanks for the advice

[Erik]

Originally Posted by chrissi_e

I still haven't mastered the patience aspect of baking yet.

(I wasn't aware there were other aspects of baking)