smbc ruined : AskCulinary


after i added the butter to my swiss meringue buttercream, it first became a soup, then i put it in the freezer for 45 minutes and when I whipped it, it curdled, so I put it over hot water and then whipped it again so it turned into a curdled soup. Now i’ve melted it all the way and put it in the freezer. What am I doing wrong?? How do I get it to be normal SMBC?



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

COVID-19 Live Statistics

Corona Virus Worldwide Live Statistic.

%d bloggers like this: