TIL a pastry chef at my dentist's office told me to chill my buttercream bowls

I was chatting with a patient who bakes cakes on the side and she said she puts her mixing bowl and paddle in the freezer for 15 minutes before making American buttercream. Tried it on a batch last Sunday and the frosting stayed way more stable, didn't get grainy at all. Has anyone else tried chilling their equipment like that?

2 comments

2 Comments

rowan66624d ago

Yo that's actually genius, I tried freezing my whisk attachment for like 10 mins before whipping cream and it came out way thicker than usual. Chilling equipment totally makes a difference for fat based frostings, keeps everything from breaking down too fast. Your pastry chef buddy is onto something for sure.

mila_mitchell24d ago

Wait isn't the point of american buttercream that it's supposed to be room temp and super simple? I feel like if you're chilling your bowl you're basically turning it into a weird hybrid between american and swiss buttercream. Tbh the graininess usually comes from powdered sugar quality or not sifting, not the temp of your gear. But hey if it works for you then keep doing it, just seems like extra steps for something that should be pretty foolproof.