Have been making SMBC for quite a while & always turns out great. Last 2 batches have been "watery" once finished. I have used top quality butter that was at room temp & same recipe. Butter was unsalted. Actually had to put it in a strainer with paper towel to get rid of the moisture, as moisture was running down cake as I was icing it. What would cause this? Am at a loss to know why this is happening, when I have had success in the past.
- 253 Posts. Joined 8/2006
- Location: Canada
- Select All Posts By This User