Will the water content in the syrup ruin my buttercream when it goes from fridge to room temp? I know butter already contains water but will the syrup add to much water? I already made the buttercream and it definitely was a little different at first but it came together and is fine but now I’m nervous if anything will happen once the cake goes from fridge to counter, cooling to room temp. Will it be stable or slide off the cake? I made a batch of frosting for a 3 layer 8” cake and added 3-5 tablespoons of syrup.
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