Hello, again. I've just made this icing again for the fourth (?) time this year, and it's wonderful. I made a mistake today, and took the sugar syrup off the burner at 242 degrees instead of 248, and when I put the butter in (at the correct temp) it got very soupy, and I panicked and chatted with Amy, who reassured me it would be fine. I left the mixer running, and sure enough it pulled together and it absolutely marvelous! I also used 1/4 tsp of fiora de sicilia, which added wonderful, subtle, flavor. Thank you, KA, again!

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