My buttercream was a grainy disaster for a solid month

I kept trying to make Swiss meringue buttercream and it kept turning into a gritty, separated mess. Every batch for four weekends straight was a total fail. The problem was my butter temperature, I was using it straight from the fridge. It took watching a video from a baker named Claire to figure out I needed it at a very specific 68 degrees. I finally got a smooth batch last Sunday after letting the butter sit out for two hours. Has anyone else had a buttercream issue that took forever to diagnose?

3 comments

3 Comments

mitchell.logan1mo ago

Oh man, butter at 68 degrees. Who knew baking was so precise?

thompson.tyler8d agoMost Upvoted

Right? It feels like a science experiment sometimes.

elliot_murray1mo ago

It's the difference between a good cookie and a great one. That temperature makes the butter cream perfectly with the sugar. You can really taste the difference.