6 Egg Yolk Frosting? I Cant Find The Recipe

Baking By JessDesserts Updated 26 Aug 2011 , 10:04pm by bonaventure

JessDesserts Posted 16 Aug 2011 , 8:38pm
post #1 of 13

Please help me icon_cry.gif

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

12 replies
HappyCake10609 Posted 16 Aug 2011 , 8:55pm
post #2 of 13

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?

JessDesserts Posted 16 Aug 2011 , 9:06pm
post #3 of 13

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?

HappyCake10609 Posted 16 Aug 2011 , 9:15pm
post #4 of 13

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.

JessDesserts Posted 17 Aug 2011 , 2:57am
post #5 of 13

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!!

scp1127 Posted 17 Aug 2011 , 3:59am
post #6 of 13

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

HappyCake10609 Posted 17 Aug 2011 , 12:34pm
post #7 of 13
Quote:
Originally Posted by scp1127

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




NP! I had it bookmarked, it caught my eye in that other thread because I hate throwing out the yolks from SMBC!

BTW, I've made it once already, it was awesome! Thanks for sharing icon_smile.gif

scp1127 Posted 17 Aug 2011 , 12:44pm
post #8 of 13

You're welcome. I love that stuff.

bonaventure Posted 25 Aug 2011 , 5:06pm
post #9 of 13

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

scp1127 Posted 26 Aug 2011 , 1:18am
post #10 of 13

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

cake_lover228 Posted 26 Aug 2011 , 5:00am
post #11 of 13

Thanks Happy Cake for recipe.

HappyCake10609 Posted 26 Aug 2011 , 1:03pm
post #12 of 13

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!

bonaventure Posted 26 Aug 2011 , 10:04pm
post #13 of 13

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

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