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?
Good luck!
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