Posted by Gerard on February 06, 1998 at 03:58:27:
In Reply to: Swiss Buttercream gone awry! posted by Greg Hoffman on January 29, 1998 at 09:59:50:
: 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.
Chill it then beat in machine with paddle to bring it back.
The crystals were probably there from the beginning but only became visible with the add' of choc.
Gerard