My french buttercream is fine until I add my flavourings (lemon juice & raspberry jam) then it splits.
I've heard that if you carry on beating the mixture it'll come together again. Doing this works with the raspberry jam buttercream (but its still very liquid). No amount of beating will save the lemon buttercream. I've tried reridgerating the buttercream to firm it up and beating it again, but no luck.
My recipe is as follows:
4 egg yolks
120g caster sugar
120g butter (soften, room temperature)
1)Making a sugar syrup with the sugar (121c)
2)Beating the egg yolks until pale and fluffy
3)Adding syrup slowly to yolks and beating until the mixture is cold
4) Adding the soften butter slowly 1 tbsp at a time
5) Adding the fruit flavourings and beating
If anyone has any suggestions I would greatly appreciate it!