Can this frosting be saved?

[Rosehip]

I tried to make this:

http://www.marthastewart.com/recipe/...or-potted-mums

I think I was taking too long adding the butter...and it's a lumpy mess. It looks curdy, not at all smooth. Can anything be done or do I just toss it??

[Pinoikoi]

Try defrosting/melting it a bit.. maybe melting the butter will give it a more smooth texture.

[cristeen]

More likely your butter was too cold going in. You can take an hour to incorporate the butter, and it's not going to react that way.

Heating it up is just going to cook it - and make a mess. Bring it to room temp and beat the crap out of it. Or you can just deal with lumpy frosting.

[Rosehip]

Originally Posted by cristeen

More likely your butter was too cold going in. You can take an hour to incorporate the butter, and it's not going to react that way.

Heating it up is just going to cook it - and make a mess. Bring it to room temp and beat the crap out of it. Or you can just deal with lumpy frosting.

You don't think I could have ruined the egg whites somehow? I'm going to try this now. I just took it out of the fridge. It looks sort of cottage cheesy. Argh.

[noobmom]

Originally Posted by cristeen

More likely your butter was too cold going in. You can take an hour to incorporate the butter, and it's not going to react that way.

Heating it up is just going to cook it - and make a mess. Bring it to room temp and beat the crap out of it. Or you can just deal with lumpy frosting.

The instructions say that if you want to store it, bring to the RT and "beat vigorously" so that's what I would try.