Susan Reid, post author

August 27, 2018 at 12:24pm

Hi, Katie. The German buttercream is in the camp you suggest; I have done purely roux-based buttercream and found it to be way too touchy for my tastes; works half the time and breaks half the time, although I know a lot of people swear by it. The egg yolks in the German buttercream make the roux-based idea much more reliable. Susan
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