Well, I my first attempt at her buttercream recipe has me worried - it looks like thick pancake batter. I feel like I did everything according to the instructions but I'm not sure how the texture is supposed to look.

Yolks/Syrup were room temp when I added the butter.
It is in the fridge to chill a bit, and I guess I will see if it becomes thicker and more spreadable once chilled? What is the consistency supposed to be like?

Maybe I should start over and try the swiss meringue. I wanted to try some new recipes but that might not have been so wise! At least it is for family, but still...

Suggestions? Alternatives?