Hello, I just made the Neoclassic Buttercream, looks too thin and I pour the sugar/corn syrup stopping the beater pour in the middle alittle started 5 seconds on high.
*Do I mix it until it has an icing texture? How long do I beat for and on med. high or high?*
**Looks more like a filling after I finished mixing with the kitchenaid. I cover it in an airtight container and in the fridge. If anything, I can use it as a filling in the cake with slices halves of fresh strawberries on top. WHAT DO YOU THINK??
Let me know what I did wrong and texture I need to look for?
I’m used to seeing the texture of the Wilton icing. Hello not tasty at all. My family likes it but, they don’t know any better. LOL I bake the cakes but can’t eat it too sugary.
I added a dash of salt well mayb a little more, that it is tasty, smooth! LOL
Help and Thank you!