Troubleshooting: The ideal working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it should be creamy, smooth, and light, about 6 ounces (170g) per cup. If too cold, it will be much denser, potentially with a greasy, curdled, or wet texture. If too warm, it may be too soft, runny, or soupy for use.
Published at Wed, 03 Oct 2018 12:58:33 +0000