Hi Sarah, first off, congrats on an impressive undertaking! When it comes to warming Italian Buttercream, we do recommend bringing it room temperature before trying to apply it, otherwise it will be too stiff. As we suggest in one of our "tips from our bakers", "if you see any weeping or separation, toss the frosting in the mixer and whip it briefly to bring it back together." As for the curdling when raspberry jam was added, we suspect that was the result of a cold ingredient being added to butter. Warming your bowl with a hair dryer or briefly over a double boiler should help bring the buttercream back to its good old, smooth self. You'll then want to allow it to cool back to room temperature before using. Hope this helps and best of luck! Mollie@KAF

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