General Discussion

Sugar syrup issues

Share:

General Discussion 11

Sugar syrup issues

Xochitl10 | Aug 29, 2003 09:59 AM

I was attempting to make buttercream icing last night(Neoclassic Buttercream from The Cake Bible), which resulted in my second sugar syrup disaster. I did everything as instructed (egg yolks at room temperature, beaten until a light yellow, big bubbles in syrup, poured into oiled glass measure), but when I began adding the syrup to the egg yolks, it IMMEDIATELY hardened into candy. I was able to combine much of the hardening syrup into the yolks by beating, but still ended up with hardening globs stuck in the bottom of the mixer and a buttercream base that had small candy bits scattered throughout it. And I think my Kitchen-Aid hates me now.

Any ideas about what happened? I'm in Maryland, where it's crazy humid. Did I not beat the yolks enough first? Is there some trick to keeping sugar syrup hot long enough to add it to a mixture in stages,
rather than having to extract it from the glass measure? Any thoughts are greatly appreciated. Thanks!

Cheers,
Xochitl10

Want to stay up to date with this post?

Recommended From Chowhound