Creams That Separate and Are Saved Do you often feel like you are making a perfectly nice cream and then you suddenly find yourself with a grainy, watery mess? This happens frequently to many of us, and most of the time it’s a result of temperature, fat ratio, and speed. But instead of feeling like a phenomenon, it can help you if you think of it as being out of balance. Once you think of it that way, it’s easier to correct.
Temperature: The temperature of your butter is often the culprit here. If it’s too cold, it won’t incorporate well, and if it’s too soft, it won’t hold it’s shape. A good rule of thumb is to gently press on your butter with your finger. If it yields slightly to the touch, then it’s perfect. Try making a small cream with your butter a little softer and a little colder, and you will see.
Over-mixing: Sometimes over-mixing will also cause your cream to separate. When you mix at high speed, you are introducing too much air into your cream, which causes it to separate. Mix on a slower speed, especially when you are mixing the butter and the sugar or adding the liquids. If you mix on high speed, it will look fine, but it will separate as it sets.
Adding liquid too quickly: Another common reason for separation is adding the liquids too fast. When you add your milk, cream or flavorings too quickly, the fat won’t have time to incorporate, and your cream will separate and form into curds. Add your liquids slowly while mixing, and allow the cream time to absorb between additions. If your cream has separated, try placing the bowl over low heat and slowly mixing until it comes back together.
Practice: One way to get comfortable with temperature and mixing is to make a small batch of buttercream every day for about 15 minutes, focusing on those two aspects. The next day, maybe your butter is a little softer or you mixed at a slower speed, and you can see how it affected your cream. Do this every day and you will soon have it down to a science. Take your time: If your cream separates, don’t throw it out.
Instead, stop what you are doing and adjust either the temperature or your mixing speed. Sometimes a little warmth or a slower speed and the addition of a little more cream that isn’t separated will bring your cream right back. Don’t be afraid. Every time you save a separated cream, you will learn a little more about how to work with your ingredients.