I figured this night was going too well... I'm making a 2 tier cake for an event scheduled for this evening. I just made a perfect batch of SMBC, seriously, I bypassed the whole "soupy" stage and went to smooth in like 2 minutes. Anyways, I figured I would add some white chocolate to a small portion of the icing to make my dams for a bit more structure.
I measured and melted 2 oz Nestle choc chips (that's all I've got now and I only needed TWO ounces), allowed it to cool completely, and then added 6 oz SMBC. Um, WHY in the world did this stupid chocolate go completely nuts and seize like a *breathe*
So now I'm staring at my perfectly silky SMBC impregnated with chunks of madness.
Thankfully I didn't add the chocolate to the entire batch or I would be having a seizure myself LOL. SO, what did I do wrong, and how do I fix this? Besides informing my friends, "The buttercream is chunky by design, chocolate chips. Get it? Chips?"