Does anyone use buttercream that uses whole eggs like Alton Brown made on one of his episodes? I tried it and it tasted really good, but the texture was grooooss! I've made both IMBC and SMBC with good results and thought I'd give this one a try for a change. Thanx in advance for any thoughts.
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It was like chunky?? I suppose like curdled, sort of, it wasn't smooth at all and it was smooth at first, then I refridgerated overnight and the next day I beat it and beat it, and it would not come back to creamy, it was like ......... ha cream of wheat! That's exactly what it looked like!
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