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Something I wonder about but have yet to attempt ...

 

i usually make Swiss or Italian meringue buttercream with egg whites. Occasionally I make egg yolk buttercream if I have excess yolks. 

 

Is there any reason why one couldn’t make whole egg buttercream?  Whole eggs whip up plenty fluffy for genoise, what if you added hot syrup and cool butter? 🤔

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The Chocolate Buttercream I adapted from Fine cooking uses whole eggs and extra yolks - I make it with just whole eggs.

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I've seen recipes that use whole eggs for buttercream; I want to say it's called French buttercream but not sure.  Any time I made RLB's neoclassic buttercream I had to start whipping the yolks almost before I put the sugar on to boil just to get any volume.  I think the whole egg bcrm is going to be richer than swiss or italian but not as rich as the neoclassic.  So now you have to try it and let us know what happens!

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