What's faux about it? (I mean before you add cream cheese.) It's just another way of making buttercream. Julia Child and Simone Beck have three different methods in Mastering the Art of French Cooking. I never thought of the hot-syrup method as the only path to real buttercream.

I have never had that happen (knocking wood) but I found the following: How To Freeze Eggs Eggs can be frozen, but not in the shell! It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label. As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked. Following are some easy instructions for freezing eggs: Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings. Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies. Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing. Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them. Egg Conversions: These approximations are based on a large (2-oz) egg. Other egg sizes may be more or less than the amounts listed below. Whole Eggs 3 whole eggs = 1/2 cup 1 whole egg = 3 tablespoons 1/2 whole egg = 4 teaspoons Yolks 6-7 yolks = 1/2 cup 1 yolk = 1 tablespoon Whites 4-6 whites = 1/2 cup 1 white = 2 tablespoons Dried Eggs 1 egg = 2 tablespoons egg powder + 2-1/2 tablespoons water I would portion them out in small freezer bags and then put them in a large zip freezer bag. Good Luck! Alexa

Tips For Storing And Using Leftover Egg Yolks Store Individually Egg yolks need to be stabilized before freezing or the thawed product will be pasty and hard to mix. For best results store the yolks pre-measured according to future use. If the yolks will be used for sweet or dessert recipes, add 1 tablespoon of sugar or honey per pint of yolks. If the yolks will be used for savory recipes add 1 teaspoon of salt per pint of yolks. The stabilized yolks may be dropped, one egg yolk in each section of a ice cube tray and frozen. Remove the egg yolk cubes and store in a freezer style zip-lock bag. Thawing Frozen Yolks All the yolks to thaw in the refrigerator for about 8 to 10 hours.

Interesting. I like to see creative ways of doing mundane tasks for entertainment purposes but I can't see myself using the method. The shell to shell method works fine for me. I usually use two bowls for separating eggs so I don't see where there's a dirty dish saving by the ordinary method either unless you're tossing one or the other. Some use the 3 bowl method too. I suppose you could put a bunch of eggs in the bowl and pull the yolks and leave the whites too.