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Message: [QUOTE="Cahoot, post: 44099, member: 3784"] Yeah my problem was that re-whipping cold buttercream caused it to go grainy, but if I let it come to temperature before re-whipping, then well I was back at square one with the problem of it being too soft. Thinking about it though, I might've been trying to get it colder than necessary before using; it may not have actually been necessary to get it so cold for it to hold well for piping. Next time I make a creme mousseline I'll try just refrigerating it slightly before placing it in the pastry bag and using. [/QUOTE]