Room temp eggs trick saved my buttercream from separating

I kept having my buttercream turn into a soupy mess every time I added eggs. After three ruined batches I tried letting my eggs sit out for exactly 30 minutes before mixing. Worked perfectly last Sunday. Anyone else have a simple fix like this that made a big difference?

2 comments

2 Comments

jesse77324d ago

Puts things into perspective though... how much of baking is really just about temperature control. It's like how my mom always said to let meat sit out before cooking it or it'll seize up. Same with eggs for buttercream, same with letting dough rest at room temp before shaping. I notice this pattern everywhere now, especially with my car's battery in winter... cold makes everything act up. But people always want to skip the waiting part cause they're in a hurry. Then they wonder why their recipe fails when they're fighting against basic physics instead of working with it.

christopher_flores4623d ago

Is room temp butter really worth the wait?