Any knowledgeable cooks here?

I have a question, last night i was make homemade frosting for my German Chocolate Cake. The recipe called for only Egg yolks. So come today i made anotiher batch as the 1st one wasnt enough. I forgot to use only egg yolks so the white was in there. It did not come out right at all. Threw the shit away looked like someone puked! So my question when a recipe calls for only yolks do the egg whites really screw it up that much???

Yes. Simplest answer.

Orithil said:

Yes. Simplest answer.

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I didnt want a simple answer

The reason being is that the yolk is used as a binding agent. The yolk is just extra moisture.

dtowndabber said:

The reason being is that the yolk is used as a binding agent. The yolk is just extra moisture.

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Damnit thats what i figured! I was wondering why the brown sugar was all loose in the mixture. thanks mate!

No problem!

Perhaps next time, instead of asking does this happen, ask why it happens if you don't want a simple yes or no.

Orithil said:

Perhaps next time, instead of asking does this happen, ask why it happens if you don't want a simple yes or no.

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Or instead of giving a simple yes or no you can go the extra mile and give me the long answer...

See what i did there?

Or you could both do what you did already and I could just come in and do what I did again....

Yolks and whites act differently when cooked-- the yolk acts as a fat-- the whites act as a fat-free "fluffing' agent....
best I can explain it... think of a meringue--no yolks can be used or they do not fluff... other way around- whites keep the yolks from emulsifying...

LadyZandra said:

Yolks and whites act differently when cooked-- the yolk acts as a fat-- the whites act as a fat-free "fluffing' agent....
best I can explain it... think of a meringue--no yolks can be used or they do not fluff... other way around- whites keep the yolks from emulsifying...

Click to expand...

Egg Yolks=Hollandaise Sauce
Egg Whites=Waffles