Buttercream Blunder ala AB's corn syrup recipe

Joined Aug 4, 2010
 And what a fine blunder it is, too.

 I'd call it a lovely caramel colored soup. I could whip that till the cows come home and it would remain just that, soup. I do wonder if I was supposed to use confectioner's sugar instead of white sugar? If I used light corn syrup instead of dark, would it have come out whiter?

 The little voice in my head says start cutting in confectioners sugar slowly as I beat it and perhaps, it will magically become what I'm looking for...

 Or not.

 Any thoughts? Speculations? Outright laughter?

Joined Aug 4, 2010
Show: Good Eats
Episode: The Icing Man Cometh

4 eggs, room temperature
1/2-cup sugar
1/2-cup dark corn syrup
10 ounces butter, cubed and at room temperature

In a large mixing bowl, whip the eggs until light and fluffy.

In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

 The only deviation I made from this was drizzling the sugar/corn syrup mixture directly into the  bowl from the pan. It was done slowly enough.

 I kept waiting for the mixture to firm up as the butter was added, but it never did happen.

 An overnight in the refrigerator firmed it up a bit, but mixing it just confirmed it to be a viscous liquid. Even the addition of confectioner's sugar didn't seem to be heading me in the right direction, so I abandoned the attempt.

 And Thanks for asking...
Joined Sep 25, 2003
I've seen some of AB's shows on cakes and decorating - all I can say is run away.  He has no clue what he is doing.

You'll need to bring the sugar mixture to 238°F (soft ball stage) and then drizzle it into the eggs while beating them.  Just bringing it to a boil would not be enough.  Beat the eggs until they are cool.  I use a ice wrap on my mizer bowl to cool it down.  Once it's cool you can add the butter.  You don't want to add the butter too soon, the hot eggs would cause it to melt.  The buttercream at some point may look broken, but continue to beat it and it should come back together.

My suggestion is to find someone's else recipe and/or maybe a you tube video for a Classic Buttercream recipe.  Some use whole eggs, some use only whites and some use only yolks.
Joined Aug 4, 2010
 Thank You, Kayakado.

 I did fly a second recipe I got from here and though it seemed easier to prepare, I kinda' got the flavor I was looking for, but not the consistency I was looking for. Oddly enough, it was a recipe listed on here counterpoised against the corn syrup recipe as "What they called buttercream."

 I'll assume "sugar" in that recipe is correct. For some reason, I thought that might be incorrect as most recipes for buttercream call for confectioner's sugar.

 I suppose I'll have to endure a few more of my attempts hitting the garbage can as I get this figured out...

 I know what I expect in flavor and consistency, it's just a matter of time before I have an "Aha!" moment.


PS I only tend to regroup after I run away. A flaw in my character perhaps...
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