Hi folks. I have tried 5 times to make a buttercream frosting and each time it came out wrong. The recipie goes something like this.
bring 4 whole eggs to room temperature. Bring 2 1-2 sticks of unsalted butter to cool room temperature (65-70 degrees). Heat 1-2 cup of sugar and 1-2 cup dark corn syrup in a small saucepan over high heat for about 2 minutes or until the mixture just comes to a boil then take it off the heat and set aside. Whip the eggs in a mixer on high until they are very light and fluffy. then turn the speed to low and with a bulb baster slowly drizzle in the sugar mixture. When all the sugar is in turn the mixer up on high again for 2 minutes or until the side of the bowl is just warm but not hot to the touch. Then turn the speed to low again and start adding the butter 1 small chunk at a time waiting until each chunk is fully integrated before adding the next one.
Now this sounds pretty straight forward. But everytime I get down to about 8 tablespoons of butter left the entire batch in the mixing bowl turns into something resembling cottage cheese floating in a brown soup. I've tried using colder butter and warmer butter and same thing happened each time. Can somebody please tell me what I'm doing wrong?
Oh there are a couple things I have noticed but I don't know if they mean anything.
1. I notice that no matter how light and fluffy I get the eggs, the foam always deflates when I start adding the butter.(I dunno if this is normal or not)
2. When the batch goes bad it happens suddenly rather than gradually.
