French-style buttercream is made in the same way, but with the addition of egg yolks, which produce a much richer icing. If the mixture splits or curdle instead of emulsifying, stick the bowl in ...

icing sugar, is widely available. When making fat-based icings such as buttercream, use full-fat butter or margarine because low-fat substitutes such as spreads or margarines will not hold air ...

This frosting dries perfectly with a nice shine. This buttercream has a bit of corn syrup to make the prettiest creamiest icing for any cookies you bake that need a bit of frosting. Perfect for ...