Eggs, butter and margarine make this buttercream icing very rich and delicate. Good for all sorts of cakes.
Good frosting, totally different from the basic confectioners' sugar buttercream, smooth, almost mousse-like. But I don't know what I was thinking when I mixed a hot egg yolk/sugar mixture in with, of all things, a shortening/butter mixture. It did exactly what I expected it to - it melted and looked much like cake batter. (Kind of tasted like it too) I can only think my lapse in judgment was because I blindly trusted the recipe. I put the frosting in the fridge and checked it periodically until it was firm enough to work with and it ultimately turned out fine. But if you do make this, by all means, let your yolks and sugar mixture cool down to room temperature before mixing it into the butter and shortening! After all the monkeying around with this, and the fact that it's a little too chocolatey for me, I'm not sure I'll bother with this one again. My three star rating is basically for the instructions which essentially make this fail until you "fix" it. - 18 Feb 2010 (Review from Allrecipes USA and Canada)
I used this frosting on the chocolate cherry cake from Ginger and it was the most incredible frosting I have ever tasted. I didnt have rum so I used 1 teaspoon of brandy. My husband continues to rave about this. Thank you for such a great recipe!!!! - 11 Dec 2002 (Review from Allrecipes USA and Canada)
I made this with my Kitchen Aid mixer and it was very easy. The texture is soft and fluffy, like mousse. It is not too sweet. I LOVE it. My go to recipe from now on. Will experiment with some other flavorings soon, peppermint, cinnamon, lemon, etc. - 18 Dec 2010 (Review from Allrecipes USA and Canada)