| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Frostings |
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Whipping cream |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Unsalted butter at room temperature |
| 1/4 |
c |
Confectioners' sugar |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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