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 ...

Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into ...

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 ...