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Why is my boiled milk icing separating?
This light fluffy icing is the perfect topping for devil's food & red velvet cakes-- but mine tends to separate a bit. When it separates, it doesn't taste as full and creamy as it should, and it doesn't look very good, either. This is less of a problem when I add cocoa. Here is a link to a site with the recipe: http://www.cdkitchen.com/recipes/recs/33/BerthasFr...
Any ideas?
1 Answer
- ColaLv 61 decade agoFavorite Answer
I'd bet your butter is melting out of suspension. You can tell if this is the case by tasting the liquid part that separates out: if it is greasy, it's probably the butter.
Try cutting your butter into pats and then into quarters, and freezing it before creaming with the sugar. And maybe, keep the mixer bowl refrigerated before creaming the sugar and butter. And make absolutely sure you let the milk mixture cool all the way down to room temperature before mixing it with the butter.
