Posted by Greg Hoffman on January 29, 1998 at 09:59:50:
In Reply to: Pear liqueur vs brandy posted by Mark Guncheon on January 29, 1998 at 09:31:45:
Help!..Brand new to the forum...1st message...am I doing this right?
Teaching a pastry class...student made swiss buttercream, product looked
good till they incorporated 6 oz. melted, cooled semisweet choc to
finished buttercream...Frosting went to soft peak and never recovered...also went
grainy (sugar gariny). I've made this butter cream MANY times and never had this
happen. Any suggestions on fault/correction would be apprecaited.