Please help me

I stumbled upon a recipe a while ago for a cake frosting that used 6 egg yolks.

I make french macaroons with a recipe that uses 6 egg whites, so this was a recipe sent from heaven !

But then.......I had a problem with my computer and lost everything.

Honestly, I dont remember where I saw the recipe, im just hoping someone else has heard of this, or has seen it someone and can help me?

Any help is greatly appreciated.

Thank you so much in advance.

jess

I have bookmarked a recipe for French Buttercream posted by spc1127 here:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&highlight=fromscratchsf&&start=15

Is that the recipe you were looking for?

Happy, thanks so much for the quick response, but the first recipe calls for egg whites.

Was there another recipe I didnt see in that thread?

Yes, if you scroll down a but, there is a recipe posted by user: spc1127, it's about halfway down pg 2... but here it is:

6 lg egg yolks
1 c sugar
4 sticks butter
1 tsp boiling water ( use hot tap)

Beat yolks in mixer until light in color. Combine the sugar and 1/2 c water in saucepan and cook to 238 degrees. Pour into yolks with mixture running and mix on med speed until room temp. Add the butter a little at a time. The tsp of water just changes the consistency to super smooth. This is a preference... not necessary. I also use the water to dissolve espresso powder.

Thank you so much again HappyCake, but unfortunately, thats not the recipe.

i so wish i had more info to offer.........has anyone else seen a bc recipe, thats not french bc, that uses 6 egg yolks?


pretty please

thank you so much again........id love- & really need- your help!!

Happy, thanks for posting. I'm a slow typist.

You're welcome. I love that stuff.

http://www.thekitchn.com/thekitchn/diy-recipe/recipe-classic-buttercream-frosting-064956

Classic Buttercream Frosting
Makes enough to frost a 9" cake or approximately 24 cupcakes

1 cup confectioner's sugar (or granulated sugar, or a combination of the two)
6 egg yolks, room temperature
1 cup unsalted butter, cut into 1 Tablespoon pieces, room temperature
1/4 teaspoon salt
1 Tablespoon flavorings, like vanilla, almond extract, or liqueurs

Beat the sugar and eggs on medium-high speed until they turn a lemon-yellow color and you get a very thick ribbon. Add the butter one tablespoon at a time, beating well between each addition. When all the butter has been incorporated, add the flavorings.

Buttercream is easier to work with when it's room temperature. If you're making it ahead of time, store it in the fridge and allow time for it to come up to room temperature before proceeding with frosting. If the buttercream is very stiff, even at room temperature, try beating in a few tablespoons of whole milk or heavy cream

Six raw eggs in a buttercream is a recipe for a lawsuit. You must use pasteurized eggs in the shell for this.

Thanks Happy Cake for recipe.

You're welcome, but it is actually scp1127's recipe that she generously shared in a different thread, I just copied and pasted... She definitely deserves all of the credit, and let me just say it is an excellent recipe!

You are correct...I just happened upon this recipe from the website listed and thought I would post it as an additional protocol.