I make caramel, cool it, then add it to the buttercream. A real home run filling. PM me if you would like the recipe, I'd be happy to give it to you. <<<<Cheryl
Hi - I'd really like to try this with the cooked frosting, if you don't mind? Now, do you use it IN the layers? Or do you decorate the outside of the cake with it? Sounds devine. And is it sticky (my daughter still has braces on her teeth 
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When I cooked my frosting, I ended up with a pile of the sugar syrup in the very bottom of my KA. I think I cooked it right, just didn't realize I had to put so much flavoring in it. Doesn't the frosting get too runny with all that liquid flavor?
I'm really trying to get the hang of the cooked frosting and away from the shortening. I don't know..call me weird..but it just sounds 'better for you' than eating alot of grease! (Well, I still like my bacon 
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Thank you for all your info!
Gwen
I don't kill myself whisking the egg whites when making SMBC. Have done that before, and have made it when really busy multitasking and just step over to the stove every few min. & give it a swirl, then walk away again. I don't see a difference in the final product- as long as you stir enough that you don't scramble the eggs!
gi,
when i use elisa's smbc recipe that calls for nearly 1/3 cup vanilla per 8 cups of icing...it mixes in just fine and it still firms up well.
most of my books will suggest to add 1/4 cup of melted chocolate, cofffee, fruit puree, etc to every 2 cups of bc. i've use many things, and the only time i had a change in texture was when i used cream cheese. you have to be REALLY careful not to whip the cream cheese. you cream it separatly and fold it in- and the end result is still a firm bc, just stickier and harder to smooth. BUT regarding other liquid flavorings, it holds up just fine as long as its mixed in really well.
melysa:
Thanks! I'm so used to putting in all the liquid before any of the sugar. So cooking frosting like this is new to me. I'm going to give it another whirl. I like a nice good rich, dense, moist cake with not as much sugar on the frosting.
So this looks just the ticket! 
its yummy, but i think only if its really flavored well. definately not as sweet.
you mentioned above that you had a bunch of syrup at the bottom of your bowl. every now and then , turn the mixer off and scrape the sides and bottom with a rubber spatula. that should help some.
Okay, I'll try that too. Thanks. When I was making it, I was a little leary of shutting off the mixer for fear of making it -- what, fall flat? I didn't scrap the sides of the bowl because I thought it would scrap down the sugar crystals. I'll try some this weekend when I have a bit of time to mess around with it.
If this doesn't work.. I hope it does...but if this doesn't work, can I use this frosting to put in baked cookies like a 'thumbprint' type of cookie? My coworker suggested that when I dumped out the other batch.
Well, I'll answer that question after I figure out if I can't make the frosting right!!! 
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