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.
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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.
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