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German buttercream is very much like a boiled milk frosting, but with the addition of an egg or two to create a creamy custard base.Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.
A toothpick inserted into the center should have a few moist crumbs still attached. At first, they will have pronounced domes and a slightly gray-brown color, but as they cool the domes will settle down somewhat and the color will deepen.
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A little splash of oil prevents the notorious dryness often associated with traditional companion is a boiled milk frosting (aka “cooked flour” or “ermine”), but in much of the South you’ll only find cream cheese.