Foolproof Buttercream

Saw the Almond-Apricot cake when it posted again and thought I'd give it a try, including this frosting. I never got past the sugar/corn syrup stage (is it supposed to darken?) I soldiered on and poured it into a buttered 2-cup measuring cup then poured it into the eggs, "avoiding the beaters" per the directions. It hardened immediately and of course got into the beaters anyway. I had to give it only one star, even though the fault is undoubtedly mine, because the recipe is supposed to be foolproof. I went ahead and made the cake with store-bought frosting (I was really discouraged). It was beautiful and the taste was spectacular ... except for the frosting. I know this is long after the recipe originally appeared but if there's someone out there who has successfully made this frosting, please help!.

The taste was excellent. The consistency was not. When I had beat in about half the butter it looked perfect but I continued to follow the recipe and added the rest of the butter. I wish I had trusted my instincts and stopped when I liked the look and consistency. I would try it again with about half the butter to see how it spreads. I agree that it didn't make an attractive cake due to the consistency

I'm not generally a fan of those thick, store-bought frosting, but the flavor of this buttercream was great. Not too heavy. I couldn't get it to the right consistency though, so in the end, my cake looked like I had coated in in a layer of melted icecream. If you've made frostings before, this is great. If you're a beginner who has never tried it and wants to make it for a dessert to give other people...I suggest you experiment with this on your own before letting others see it :)