Don't take the two stars personally. I've made other desserts that involved bringing the sugar and water to softball, thread, hard stage...without any problem. But, for whatever reason, success with this type recipe eludes me. I genuinely congratulate all the reviewers who've been able to make this work. It's not just this recipe; this is very similar to a Mousseline Buttercream found in Rose Levy Beranbaum's book, as well as an Italian Meringue Buttercream found in Dede Wilson's "Wedding Cake Book." I was baking one of Wilson's cakes and decided to check Allrecipes for a simplified version. I found this one which, as I mentioned, is almost measure-for-measure identical to the other two. I did what Rose Levy Beranbaum's recipe said. I did what this one said, and wound up having to use the tips offered to make it "come back." (butter curdled) I practically set my stand mixer on auto pilot, kept it going for more than 20 minutes. But, to my utter frustration, it wasn't coming back, it was NOT GOING TO COME BACK...friends, it was LONG GONE. I had even watched a video on making this stuff and thought I had it down pat. I THOUGHT I'd followed t he instructions; but, with all the reported successes, I MUST have done something wrong. Just wish I knew what...it really sounds like a great recipe. Alas, but I'm relegated to the dreaded crusting buttercream that everyone seems to want to avoid when they turn to this recipe.
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Don't take the two stars personally. I've made other desserts that involved bringing the...