If I tried it again, I would definitely pay close attention to the room temperature butter and egg thing (my butter may not have been quite that warm), and I would use white corn syrup instead of brown. It affects the color and flavor too much, imo.
Sunday, March 13, 2011
Buttercream cautionary tale
I tried to make Alton Brown's buttercream today and it was pretty much a fail. It seems to have a lot of potential, but mine fell apart after I got about 1/3 of the butter blended in. The egg foam just collapsed and it got very runny. After refrigerating and adding a bunch of powdered sugar it seems to be stable. (Of course that defeats the less-sweet purpose of the whole thing.) After reading the comments, I discovered a lot of people had the same issue. There were others who thought it was the best thing ever. Who knows?