Last night I made my first attempt at Pierre Herme's version of boiled sugar buttercream. It didn't go too well and I was curious if any of you had thoughts as to what happened. I'm suspecting my KitchenAid (and me) were the culprits... First, my bad: instead of using the whisk, I had the paddle in place as I poured the sugar syrup into the yolks. It wasn't until after about 5 solid minutes of high speed rumbling that I realized what I did. What can I say...it was late Anyhow, after I realized, I swapped out for the whisk and began whipping away, waiting for the mixture to cool. Well, after about 10 more minutes, the bowl actually started heating up. Thinking I was crazy, I let it go a few minutes more. I've made Italian meringue enough to know that it will cool, just be patient. But it kept on heating, holding a steady 120 degrees. I tried holding ice packs to the bottom of the bowl (now realizing why they have an ice bath attachment). Eventually, I pulled it and mixed with a wooden spoon until it cooled, but at that point, the sugar-yolk mixture was like pulled taffy. After it was cooled, I managed to crank it through the food processor and get it to at least resemble buttercream. Good thing this was the test batch. So my question...on the next run, will it cool properly if I start with the right attachment in place? Or is the batter so thick that it'll overheat anyway? I don't know how Herme's recipe compares to others, but it's 3 cups of 245 degree sugar syrup into 7 egg yolks. Thanks!