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Buttercream Question

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Buttercream Question

Sheila N | Jan 9, 2003 09:04 AM

Help! When making buttercream everytime I add the boiling sugar syrup to the beaten egg whites some of the syrup immediately solidifies & forms into hardened chunks of brittle-like sugar. Obviously I'm doing something wrong here. I know the syrup has definitely been hot enough & I've been carefully adding it while the mixer is on (medium speed). Am I pouring too fast? Not fast enough? Any suggestions on how I can avoid this & make the perfect buttercream? Thanks in advance...

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