Buttercream Icing Question
I have a recipe for a Chocolate Buttercream icing that calls for 1 egg yolk, I assume this is to add sheen to the icing. I need to make a Vanilla Buttercream icing and wondered if I could add 1 egg yolk to this icing to achieve the same "sheen" without altering the flavor. Because I find that when making the vanilla icing, it's not very smooth - well, it's smooth in that the powdered sugar is blended in well, but it just doesn't spread very nice. I thought the egg yolk would help with that.