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Reply to "Kitchenaid Stand Mixer - Tips and Hacks"
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[quote=Anonymous]if you're making a meringue-based buttercream, temperature is the critical factor. Less than 70F or so and it will "break," more than 85F or so and it will be soup. If it's too cold, you can run a torch or a heat gun at the bottom of the bowl while it runs to help warm it up (you can also just microwave a bit of it and add it back, but the torch is good too). [/quote]
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