This eggnog frosting tastes just like the holiday drink. It’s not surprising because the eggnog frosting is made with rum, nutmeg, and – keeping true to traditional eggnog – egg yolks.
If you’ve made frosting with eggs before, it’s likely that you’ve used the whites for a meringue buttercream (like my marshmallow frosting).
Egg yolk frosting (French buttercream) is to buttercream as French vanilla ice cream is to plain vanilla ice cream. The yolks yield a thick, smooth, and creamy frosting that you’ll want to eat by the
There is always a concern about salmonella when working with any frosting that contains eggs; my dad had salmonella and it was not something that I would wish on anyone. So, I used Safest Choice eggs. Safest Choice eggs are pasteurized for safety, but the eggs can still be used just like any other eggs. If you’re curious about how Safest Choice performs its safety magic, read more about Safest Choice’s egg pasteurization process on their site.
- 1 vanilla bean
- 1/2 cup sugar
- 4 egg yolks
- pinch of salt
- 1 cup unsalted butter room temperature
- 1/2 teaspoon nutmeg
- 1/2 teaspoon rum
- Follow Brave Tart's Faux French Buttercream instructions using all ingredients except the nutmeg and rum. Brave Tart explains how to make French buttercream so well that I dare not even try to repeat her directions here. However, if you prefer cups to weights, you can use my measurements above instead of hers. My ingredient list is also considerably scaled down; hers makes enough to frost a three layer cake and mine frosts 10 cupcakes.
- Mix in the nutmeg and rum.