Boiled Icing Too Soft

Baking By sweetK

sweetK Posted 24 Feb 2010 , 2:12am
post #1 of 1

I decided to make buttercream with egg whites and sugar and then butter beat in. It was delicious, but too soft to decorate with. It kept falling off the sides of the cake. I boiled to soft ball stage and then whipped it. Any ideas on what happened? I hear complaints on my buttercream with meringue powder and powdered sugar being too sweet. I don't like using whipped icing as it doesn't hold either.

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