I tried my hand at the buttercream recipe with the boiled sugar and water poured in a thin stream into beaten egg yolks. HELP! The first effort ended in the sugar/water mixture burning before it reached 248 degrees. The second attempt almost burnt the sugar/water mixture, which made the icing a very strange color--tan. Since I was adding Amaretto as my flavoring, I used it anyway. What did I do wrong? I would appreciate any help or someone's tried and true recipe.
post #1 of 6
4/24/05 at 6:45pm