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My buttercream was always gritty... finally figured it out after six months
Turns out my kitchen was just too warm and the sugar wasn't dissolving fully. Letting the butter sit out for only 30 minutes instead of an hour made all the difference. Anyone else have a simple fix that took you forever to find?
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samthompson18d ago
Totally get this. Spent a year wondering why my scrambled eggs were always rubbery. Tried different milks, creams, you name it. The fix was stupid simple, I was just cooking them on too high heat the whole time. Now I take them off the burner a minute early and let the residual heat finish them. Perfect every time.
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derek9918d ago
Oh man, the number of times I've been defeated by something basic. I kept making greasy, broken gravy for months. My grandma finally asked if I was stirring it with a fork. Turns out you need a whisk to mix the fat and flour properly. I felt like a total idiot. It's always the tiny thing you overlook.
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