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Broken buttercream has happened to everyone, despite the fact that it’s the same recipes you’ve used successfully countless times before. How do you know it’s “broken?” it will look either curdled or soupy. And the reason for this is temperature–either the ingredients are too cold or too warm.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
How to Fix Broken Buttercream – Kitchen Conundrums with Thomas Joseph
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