I have't seen the roux based frosting actually used as frosting, but we do use it in making "gobs" (not whoopee pies!) and it's phenomenal. It can be a challenge in making italian buttercream with a Kitchenaid but as has been said, Having the syrup in a pyrex measuring cup with spout does make it a lot easier. and Dorian Gray references, ah I love educated bakers :) And my dad wondered what I'd do with my liberal arts degree! —S

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