My cousin swore by using room temperature eggs for my buttercream, and I finally caved after a grainy batch last Tuesday.

3 comments

3 Comments

See, that whole graininess thing is a Real Problem. I once made a birthday cake for my neighbor and the frosting looked like wet sand, it was so embarrassing. I ended up having to scrape it all off and just use whipped cream from a can. Now I leave the butter AND the eggs on the counter overnight if I know I'm baking in the morning. The texture difference is honestly shocking.

emmar753d ago

Oh man, your cousin is totally right. Cold eggs make the butter seize up, it's a mess. I take mine out like an hour before I even start mixing. Honestly, if you're in a rush, just put the whole eggs in a bowl of warm water for ten minutes. Makes the smoothest frosting, no more weird graininess.

thompson.xena3d ago

Totally agree with @emmar75 about the warm water trick, it's a lifesaver. I ruined so many batches of buttercream before I learned that. Now I just leave the eggs on the counter, but the water bowl is my go-to for last minute baking. The difference in how the sugar mixes in is just night and day, no more little gritty bits. Honestly, it feels like a magic trick every single time.