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?

3 comments

3 Comments

rowan6662mo agoMost Upvoted

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.

wyatt_ross2720d ago

Bruh honestly this feels like overthinking a buttercream recipe. Like yeah sure your frosting might be a tiny bit more stable but we're talking about American buttercream here, not some fancy French patisserie thing. It's supposed to be the easy, no fuss option. If you're pulling out the freezer and timing everything you might as well just make Swiss buttercream at that point. Not saying it doesn't work but it's giving major extra credit vibes for something that's already fine at room temp.

mila_mitchell2mo 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.