every time i've tried to make buttercream that requires boiling the sugar/water and pouring into the egg mixture i always mess it up. i've tried RBL's neoclassic BC, which i heard was easier and ruined 2 batches. yesterday, i made the BC from the pastry queen and, of course, no luck. i make smbc all the time and was wondering...can i just add a couple egg yolks to my 5 egg whites/sugar and cook over stove like usual or will it not work? i'm thinking no but thought i'd ask first. thanks
please tell me step by step how you are making your buttercream and exactly what the buttercream looks like after you've made it!
You probably are pouring the sugar mixture in too quickly. Generally, when I make it, I whip the egg yolks so they look thick like hollandaise and then pour the sugar syrup in a thin stream. I then add 1 tbsp increments of the butter. When you add your butter, make sure that you let each addition beat fully in before adding more so the mixture doesn't break on you.