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.
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.
What it sounds like to me is your not making buttercream frosting your making a 7 min frosting also known as White Mountain Frosting...
You have to keep stiring it to keep it from burning and it has to be on med temp...
I could be wrong but I have never heard of making buttercream frosting this way...
The recipe was for Classic Buttercream--not Seven Minute Frosting. After the sugar/water mixture boils and reaches 248 degrees, you pour it into beaten egg yolks while the mixter is running. You continue to beat until the mixture is cool, then add two sticks of butter and flavoring.
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