Susan Reid, post author

August 27, 2018 at 12:35pm

Hi, Carol. I can recommend the German buttercream for the same reason. The flour/milk frosting people are asking about is one that works well for some and is not as reliable for others (me included). The egg yolks and eggs in the German buttercream in combination with the flour is a much more stable base. More protein, more structure, better heat tolerance. Susan
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