Help! My Buttercream Looks Like Cake Batter!
Decorating By Yjudania Updated 9 Sep 2006 , 9:18pm by okieinalaska
I made the Cupcake Cafe buttercream (attempted to, I should say). But the end result looks like pound cake batter. I know that can't be right. I don't have a candy themometer so I boiled the sugar syrup for 7 minutes. Is that right? Did I not boil it long enough? When I checked it with cold water, the syrup didn't hardly come off of the spoon, so I took it off of the heat. Should I whip it longer? Is the savageable? 
Cake due at 3pm!
TIA
You need a thermometer to make sure it is correct. I would save that for later experiments and start over with a proper check for temps. Now is not the time to be trying to save a disaster. You might try adding powdered sugar to stiffen it up, but it might not work for the person receiving the cake. They deserve the best you can offer.
I check mine like my grandmother always did. I use my glass measuring cup and fill it with cold water. After my sugar water starts to boil, I take my spoon and drop a little of the sugar water into my cup of cold water, and I continue this process until the sugar water forms a ball when I drop it in my cup of cold water, then I know it's done. It's always worked for me. I hope I made some sense...if you have any questions just let me know. 
HTH, ~Denise
Thanks all, for your advice. I agree, I need a candy themometer. However, I am stuck at home without a vehicle, right now. I can't go to the store. I was wondering if this came out right. I know this buttercream can be pretty soft but it is like cream cheese frosting (the non-crusting kind). I can frost the cake with this but I didn't expect it would be this soft so I was thinking I did something wrong. I wondered if I could get feedback from someone who had made this buttercream. Does anyone know if the sugar/egg mixture is like a thick syrup or what consistency?
I don't want to make this again only to find out that this is what this is supposed to look like. I am glad this is for my sil but it is more of an experiment for me. I just hate wasting all of that butter! 
It does end up pretty soft at first but I don't think mine was like a syrup when it was done unless I did something wrong. It sounds like you didn't boil your sugar to the right temp.
It is pretty soft when it's done but I refrigerate mine briefly to stiffen it up some an then pipe some then put the bag in the fridge a little more as I have hot hands.
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