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---------- Recipe via Meal-Master (tm) v8.01
Title: Buttercream
Categories: Cakes
Yield: 1 servings
3 Egg yolks 1 ts Vanilla extract
2 tb Sugar 1 c Unsalted butter
1/2 c Whipping cream - at room temperature
1/2 c Milk 1/4 c Confectioners' sugar
WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine
cream, milk and vanilla in a pot, place over high heat. As soon as mixture
boils, remove from heat and slowly pour over the yolks, stirring. Replace
mixture in a pot, place over low heat and cook, stirring constantly with a
wooden spoon. When the mixture has a consistency that coats the spoon,
remove from the heat and pour into a bowl. Continue to stir as the mixture
cools. Be very careful not to overcook or the yolks will curdle. Cool to
room temperature. Place the butter and confectioners' sugar in a mixer and
cream together. Slowly add the cooled cream mixture until you have achieved
a light, creamy frosting consistency.
Makes 2 Cups
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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