I just watched S_C BC recipe and I see she added Corn syrup and I was wondering why??
I have made rolled BC with Corn Syrup but does anyone know why she added it to her reg BC?
Corn syrup solids are low intensity sweeteners which contribute stabilizing and bulking properties to the frosting.
(Also details other properties of corn syrup.)
History of corn syrup and other man-made sweeteners:
(Also uses of these sweeteners in baked goods and icings.)
Edited to fix typo.
I use corn syrup to thin down the frosting some but also to add some flexibility to the buttercream