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Assuming it split while mixing, and all of the ingredients were fresh individually, yes it is safe. You can use it, although it may be unsightly.


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I use merengue powder in my buttercream frosting during the summer. It's good for high humidity. Your frosting doesn't melt as fast and it's light.


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Buttercream frosting is kept in the fridge because the butter softens too much at room temperature. Decorations lose their definition, and many people prefer the firmer texture for the taste. There is no way to change the properties of butter, so you will have to work with another fat if you can't refrigerate. The problem is that all solid fats bring their ...


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There are several different types of icing that are referred to as buttercream, none of which require the use of shortening, including: American Buttercream -- Butter, powdered sugar, perhaps some milk, and flavoring such as vanilla beaten together. While some recipes call for shortening, using actual butter gives a better flavor. See a sample recipe ...


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Whip butter, and then add whipped egg whites Then blend in sugar which has been boiled to "soft ball" state (115°C or 240°F) Should be plenty of recipes on the web



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