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Old 01-07-2009, 04:35 PM   #1
Assistant Cook
Join Date: Feb 2008
Location: Central Missouri
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Question 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.

Thanks :)


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Old 01-07-2009, 04:45 PM   #2
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Give it a go. It will likely work quite well. Keep in mind buttercream is a bit "looser" than icing.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 01-07-2009, 08:58 PM   #3
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Why not make an Italian Meringue Buttercream?
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Old 01-07-2009, 09:23 PM   #4
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I just Googled the Italian Meringue Buttercream, holy cow that looked awesome!! I think my blood sugar just shot up about 50 points there just looking at the pics!!!
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Old 01-07-2009, 09:36 PM   #5
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see eG Forums -> DEMO -- Italian Meringue Buttercream
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