I have a question about the recipe "Chocolate Cake with Cranberry Buttercream " from Merrill Stubbs. Why the egg yolk in the frosting?
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The egg yolks make the frosting extra rich and very silky, without adding additional sweetness. The frosting is still great without if you'd rather not use them!
Thanks. I used them I was just curious.
An essay with buttercream.
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