The great one has two buttercream frosting recipes out there: one with egg yolks ("neoclassic", so-called because it is made with corn syrup and no candy thermometer, yay), and one without ("mousseline").
Has anyone here made both?
Which do you prefer? Or do you like both for different reasons. Explain. I want to hear all about it. Does one or the other go better with flavorings?
To me, the one with the egg yolks looks yummier.