We make a lot of buttercream in the kitchen of Cocoa & Fig. Lots and lots of lovely, just-sweet-enough, fluffy Italian Meringue Buttercream to be precise. Italian Meringue Buttercream begins with a traditional Italian Meringue: hot sugar syrup is added to whipping egg whites to produce the most amazingly creamy marshmellowy meringue. Then we slowly add fresh butter until a beautiful buttercream is born. This is by far my favorite type of icing. We use it on all our cakes and cupcakes. Just one problem: what is one to do with the lonely egg yolks that are left behind from separating all the egg whites for buttercream? Well, we do all kinds of things with them. But this week I decided to make vanilla bean ice cream. And chocolate chip cookies.