Yield: Makes 12 cupcakes and 3-1/2 cups buttercream
A rich, silky French buttercream, made from whole eggs whipped with sugar syrup, lends itself naturally to the traditional eggnog flavorings of rum and nutmeg. It’s the perfect pairing with another holiday classic, spicy gingerbread.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Epic fail! Not sure what when wrong: “ok if eggs lose some volume”. Mine lost nearly all their volume once I started adding the butter. I ended up adding at least 4 cups of powdered sugar to give it any chance at all of being piped. I consider myself pretty good in the kitchen. Any ideas what went wrong? Next time, simple butter cream with nutmeg and rum.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?