miss.k

Hooray! You saved my buttercream. Thought I had really ruined things, but your tip about the towel and increasing speed saved the day. Question: I think I let the syrup get a bit too hot and feel like I didn't get much into the meringue. I'm not sure how to phrase this really, but how much of the syrup must get into the meringue? How much of the syrup can be left behind without harming the final product?