[–] IggyReilly 0 points 1 point 1 point (+1|-0) ago
This sounds awesome! I don't use a double-boiler, either. Makes no sense when you have a bowl and a pot.
I will (hopefully) get a test-run made next week and let you know the results. My boss rarely comes in, so I'll have to freeze it. But, it would be good have on hand. I've got a mushroom ragut, 4 or 5 different kinds of soups, au jus, etc. just frozen so it's available when he drops in.
[–] DorothyMantooth 0 points 1 point 1 point (+1|-0) ago
By the way...
I just made a batch of this (last-day-of-school celebration cake for my kids) and realized I forgot to tell you what to do if it's soupy. That's also an issue of being too warm--but instead of curdling it just turns into something like very heavy cream or melted custard. (This can happen even in a cool room, with butter that isn't too soft, if you heated the eggs higher than 160F.)
Just stick it in the fridge for half an hour or so, maybe 45 min tops. It'l still look soupy when you bring it out, and when you start mixing it again you'll think for the first thirty seconds or so that it's not going to work, but it will thicken up as you mix and turn into proper frosting.
:-)
[–] IggyReilly 0 points 1 point 1 point (+1|-0) ago
Thanks! I think I'll try this next week; have some guests coming in that could serve as my guinea pigs.