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Am I the only one who gave up on sugar in my buttercream and started using corn syrup? Took 2 years to admit it
For years I had this weird thing where my buttercream would break if the room was warm, and I kept blaming my technique. Then last March my old pastry teacher at the community college in Boise watched me whip a batch and said I was fighting the sugar crystals the whole time. Now I cook 2 tablespoons of corn syrup straight into the syrup stage and the frosting comes out silky every single time, even at 78 degrees. Does anyone else here use corn syrup for stability, or am I alone on this?
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