Thank you Julie for replying! House temp was probably about 66F, so maybe that played a role? Also, the amount of syrup seemed really small. The only other time I made this recipe, it was doubled and the bowl did get nice and hot. Maybe it cooled off so quickly because there was very little of it (maybe about 1/4 cup)? I sort of freaked out and ended up making SMBC instead. In doing so, I think I answered my own question as to the taste difference between the two. I have to say I much prefer IMBC, it’s much lighter in texture and I would guess would complement the cake instead of overpowering it with too much butter flavor. We will have someone who is pregnant and someone who has a slightly supressed immune system at our Super Bowl party tomorrow, so I was afraid to take a chance even if it meant sacrificing taste a bit. I will most certainly be purchasing SafestChoice eggs next time around. Thanks again!