A silky-smooth frosting that's easy to spread and pipe, making cake decorating a breeze.
Most bakers are familiar with meringue-based buttercreams, like Swiss and Italian, but their French cousin isn't nearly as well known. In part, that's because Swiss and Italian buttercreams are cheap and practical, turning leftover egg whites into something useful and delicious—frosting for cake.
The first step is to combine the egg yolks with sugar, salt, brandy, and vanilla. The brandy could just as easily be bourbon, rum, or even water—anything liquid to help loosen the thick yolks. I like brandy best, because it's flavorful and aromatic but subtle, adding depth of flavor to the buttercream without getting in the way.
Immediately transfer it to a stand mixer, and whip on the highest speed until the egg yolk mixture is thick, foamy, and just beginning to ball up on a whisk. This takes about eight minutes on my KitchenAid, but the exact timing can vary considerably with the wattage of your mixer, so let the visual cues be your guide.
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