Bakers: icing question

veloelle · March 2010

I'm making browned butter icing. I didn't let the butter totally cool before I started mixing the warm butter w/ the powdered sugar. Everything was ok until I added a tablespoon of cold milk half way through. Now it's totally clumpy and won't fluff at all.

Do you think it will fluff up once the butter is cooled off, or am I completely hosed? This was the last of my butter and powdered sugar, so DH's early b-day cake won't be ready when he gets home. Angry Kicking myself!