Comments on: Amazing Peanut Butter Cake with Peanut Butter Italian Meringue Buttercream https://www.wowisthatreallyedible.com/amazing-peanut-butter-cake-with-peanut-butter-italian-meringue-buttercream/?utm_source=rss&utm_medium=rss&utm_campaign=amazing-peanut-butter-cake-with-peanut-butter-italian-meringue-buttercream Join us on our cake journey Thu, 13 Dec 2018 11:02:36 +0000 hourly 1 https://wordpress.org/?v=6.6.1 By: G https://www.wowisthatreallyedible.com/amazing-peanut-butter-cake-with-peanut-butter-italian-meringue-buttercream/#comment-295 Thu, 13 Dec 2018 11:02:36 +0000 https://www.wowisthatreallyedible.com/?p=3234#comment-295 In reply to Carrie.

Hi Carrie,
The problem I had was that it seemed to have separated a bit. I whipped it in the mixer for a few minutes to get it back to the original state, seems the best solution is to use it right away. It was fine once I placed in the refrigerator and brought it to room temperature. Hope that helps.

]]> By: Carrie https://www.wowisthatreallyedible.com/amazing-peanut-butter-cake-with-peanut-butter-italian-meringue-buttercream/#comment-292 Fri, 07 Dec 2018 20:14:25 +0000 https://www.wowisthatreallyedible.com/?p=3234#comment-292 I’ve made peanut butter italian meringue buttercream before and it wasn’t super stable at room temperature. (It’s a little soft) Do you ever have this issue?

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