| 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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