Read this : French buttercream

By | February 23, 2021
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Hello everyone! Lately I’ve got several issues with French buttercream and I am asking for some advices. When I need to add the room temperature butter towards the cooled pate a bombe, the particular mixture always splits and I do not understand why! Does anyone have any kind of suggestions to fix this problem?
submitted simply by /u/mybakinglab
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