Okay, I tried to make some italian buttercream with the food network recipe calling for sugar and water to be heated to 250 then pouring into whipped egg whites with addition of 6 sticks of butter. My icing is WAY TOO thin. What did I do wrong???? Is there a way to thicken it up?? Please help me. I used all my butter and my hubby's party is tonight.
Was the butter cold, or room temperature? I think it needs to be cold butter when using the warm sugar mixture. Not sure how to thicken it....maybe let it cool down and whip it some more?
Thanks. I'm going to try cooling it down.