Originally Posted by niki97062
I believe they use a French Buttercream, which is similar to the Italian or Swiss but they use egg yolks instead of just whites.
It's richer and tastier but more difficult to work with.
I just tried it on the w/end when i made some cupcakes (they're on my website)
I started with the commercial type buttercream and finished with this one.
The taste is devine!!! As much as i can, im using this one. Even my husband that doesnt like my cakes, loved the cupcakes i made him for his birthday with this buttercream. He said, "this is definetly the best cake of yours i've tried"