URGENT! Why has my icing split, and more to the point, what on earth can I do about it?

[castille]

I'm making a birthday cake for DD. Cake turned out fab. Icing is a mixture of marscapone, white choc and butter (zero calories, obv)

Marscapone + melted choc mixture was fine until I added the softened butter and now it's curdled.

Have stuck it in the fridge but what can I doooooo?!

hmmm, have you got an electric handwhisk? I would give it a good go with that

Try adding some more cooled melted chocolate, and beating it hard.

No more choc left! Do I have to go and buy some?

Will try electric whisk, thanks. It looks quite lumpy as well as curdled, that might be the butter which wasn't all that soft in places.

yes, was going to say, sometimes it is just that the butter is a bit lumpy still.

right well the electric whisk hasn't helped and the mixture is very separated

Have managed to get some more choc so will try that next

Any other suggestions?

A touch of sieved icing sugar?

So I melted some extra chocolate, and it worked a treat! Brilliant. Thanks Habbibu!

Cake was ace, said birthday DD

Phew! I recalled having to rescue a chocolate tart in similar fashion.