What causes butter and powdered sugar milk glaze to curdle?

If the butter is too warm, it will cause the milk solids to curdle. The ideal temperature for butter when making a glaze is between 65 and 70 degrees Fahrenheit.

Powdered Sugar

If the powdered sugar is not sifted properly, it can cause the glaze to curdle. Make sure to sift the powdered sugar before adding it to the butter and milk.

Overmixing

Overmixing the glaze can also cause it to curdle. Mix the ingredients just until they are combined. Do not overbeat.

Here are some tips to prevent your glaze from curdling:

* Use cold butter.

* Sift the powdered sugar.

* Mix the ingredients just until they are combined.

* Do not overbeat.