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Reply to "Frosting Fail: It's a gloppy mess - please help me salvage it!"
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[quote=Anonymous]13:34 again. I wouldn't do the cream of tartar. The problem you have is that you lost the meringue aeration and the butter is likely too warm to aerate. The meringue is a lost cause, so cream of tarter won't help. However, if you cool the butter, you may be able to both incorporate the eggs and suger and get the butter fluffy again. If the butter is too cold, it will be too firm to mix. To warm, it won't hold air (just get gloppy again) I wouldn't more powdered suger, as you will end up with something way too sweet. If it's going to aerate, it will without more powdered sugar. If you want basic icing, you might as well just start over.[/quote]
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