For the past 9 years I have almost always used meringue buttercream for any cakes and cupcakes I've made. Today I decided to go with an American buttercream -- specifically a Mango Buttercream for some coconut cupcakes I am making tomorrow. It's an order for 300 cupcakes and I am making three different flavors, so I decided to get a head-start today.
I used 2 1/2 sticks of butter to 5 cups powdered sugar and 3/4 cup pureed mango and a little vanilla. Well, I thought it needed a little something extra so I added two tablespoons sour cream. It's turned out a watery mess and looks broken. I looked back at the recipe and suddenly realized that I for some very odd reason doubled the mango and only the mango! Why? I have no idea!! Now I've added a ton of powdered sugar to bring it back to a stiffer state but it just hasn't quite gotten there.
Anyone have any advice on salvaging this buttercream? I really don't want to toss this entire bowl away!!