Warning: I just threw out $40 worth of buttercream because my kitchen was too warm

I tried to rush a batch for a last-minute order yesterday and the whole thing just turned to soup. Anyone have a good method for chilling a bowl fast when you're in a pinch?

4 comments

4 Comments

jakejones3mo ago

Forty bucks is a tough lesson. I've had buttercream act up before but never tossed that much. Could you pop the whole mixing bowl in the freezer for like ten minutes next time?

phoenixw113mo ago

My buddy Steve lost a whole batch last week, same buttercream mess.

ray_martinez823mo ago

My AC broke once, total cake disaster.

sandra_bennett5925d ago

My neighbor Joan had the same thing happen with a double batch of lemon curd she was making for a party. She put the whole pot in the sink with ice water and it seized up lumpy and weird. She tried to whisk it back smooth but it was scraped and wasted, eighteen dollars of butter and eggs down the drain. Her kitchen smelled like burnt sugar for two days and she still gets mad when the AC kicks on too strong.