This is so cool. I almost never make real buttercream anymore because my wife prefers the American version (I always called it fake buttercream). If you ever need to break buttercream again let me know. I'm quite good at it. The first time I tried to make it my buttercream kept breaking. I was asiduosly following the directions of a very well known cake book to no avail. I called a pastry chef friend of mine who said "wait until the eggs/sugar mixture stops steaming" and since then my buttercream has not broken. For those who are piping with warm hands, I've found that keeping a bag of frozen peas nearby to cool my hands down works very well. People have walked in on me pressing my hands onto bags of frozen vegetables and it has been the source of much laughter. I usually will use leftover yolks to make custard or pastry cream. Thanks for a great tutorial! Buttercream can be the source of many frustrations whether it is in the mixing or the piping. I love the utilization of frozen vegetables idea, and think this could be the beginning of a buttercream support group! Thanks again for posting and happy baking!

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