How to fix split buttercream frosting

Buttercream is one of the most common recipes in home baking. If you’re in a hurry and don’t let the ingredients get to the right temperature, things can go wrong. Today I will explain to you why buttercream can split, what you can do to fix it when it happens, how to prevent it and I will also give you a few different ways to give your buttercream a nice flavor.

How to fix split buttercream

Sometimes you think you’ve done everything right, but all of a sudden you have broken buttercream. You’re once so pretty buttercream is suddenly a curdled mess. Even mixing it for a while doesn’t fix the issue.

Fortunately fixing curdled buttercream is an easy fix. If your buttercream has started to split you can solve this by heating the buttercream while you’re still mixing. If you’re using a hair dryer you can do this in the stand mixer or if you’re using a separate mixing bowl and a hand mixer you can use a hot water bath. I will explain further below.

Why does buttercream split?

There are different reasons why buttercream can split. The most common reason buttercream breaks is the difference in temperature between the ingredients. If the base of your cream is at room temperature and you add cold butter, your buttercream can start to curdle, due to the different temperature of the butter. So it is very important that all your ingredients are at room temperature.

You must also be careful not to add too much liquid, as that can also be the reason the buttercream splits. This can happen if you add fruit purée, for example. Below I explain how you can avoid buttercream splitting in the first place.

What should you do if your buttercream starts to split?

In most cases, your split buttercream is still salvageable and you don’t have to throw it away. The first solution is to use a hot water bath. You fill your sink partially with warm water and you place the whole bowl holding your buttercream into the hot water. The sides of the bowl should be roughly halfway in the water.  Heating the cream will bring all the ingredients back to the same temperature. Mix the buttercream while it is in the bowl of water and you will automatically get a nice smooth texture again. Depending on the amount of buttercream you’re making you could also do this in a double boiler.

If you have a really large amount of buttercream, it is easier to divide it into smaller portions and mix it that way. Otherwise it will be hard to get it back to the same temperature without part of the butter melting.

If creating a hot water bath is too much of a hassle, or if you have a stand mixer, another option is to use a hair dryer or heat gun. Turn on the mixer at medium speed with the buttercream mixture in it and point the hot hair dryer at the bowl. This will heat the mixer bowl and the cream. When you see that the buttercream is smooth again, turn off the hair dryer.

My buttercream has split after freezing

Have you frozen leftover buttercream? If it has thawed, chances are it has started to separate. It is important to remove the buttercream from the freezer and place it in the refrigerator to thaw. If you thaw it immediately outside the refrigerator, your cream is guaranteed to separate. Is your buttercream still too runny? Try stirring the buttercream until it’s smooth again, and if that doesn’t work, try the tips above.

How do I make buttercream?

In my basic buttercream recipe, I explain in detail how to make a delicious, light vanilla buttercream. I can tell you in advance that it is not difficult. Of course, there are many other ways to make buttercream besides my ermine frosting buttercream. On the blog, for example, I give tips on how to add delicious flavors to your buttercream.

How to prevent your buttercream (and cake batter!) from splitting

Just when you are about to make a nice, tasty buttercream, shit hits the fan and your buttercream splits. What a shame! It’s not only buttercream that can separate, the same goes for a simple cake batter. With the tips above you can salvage most buttercream recipes, but of course preventing it from happening in the first place is even better. So below I will give you some tips and pointers on how to prevent the buttercream and cake batter from splitting. So that your next batch of buttercream will be totally perfect.

Same temperature

As I explained above the most common reason for buttercream splitting is the fact that not all ingredients are at the same temperature. It’s ideal to have all the ingredients out in the same room temperature so they’re all at the same ideal temperature. That is true for all ingredients, not only butter and eggs! Flour, butter, eggs and any other ingredients you might be using.

Add ingredients in small portions

If you add 4 eggs to your softened butter and sugar all at once, your cake batter may start to separate. The butter and sugar are already a unit, and you don’t want to suddenly add all those eggs. So add 1 egg first and let the butter and sugar get used to it. Wait until the egg is fully incorporated before adding the next egg.

The same goes for adding pureed fruit to buttercream. Add a little at first, then slowly add more. Let the cream get used to the extra ingredient, which has a completely different structure and composition.