First batch made a nice marshmallow sauce, not frosting thick, great for ice cream sundaes. The second batch whipped up great, was perfect except it was more than really fit into the Kitchenaid bowl (I shouldn't have doubled it) and now it is separating. I predict that by morning the frosting on the cup cakes for AC's preschool party will be melted and nothing but a clear sticky mess will remain.
This boiled frosting thing is not working.
Tomorrow I will have to go back to the good old Betty Crocker White Mountain Frosting recipe, even if it calls for more corn syrup and less cane sugar.
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