INGREDIENTS

INSTRUCTIONS

In a medium-sized metal bowl, whisk together the sugar, egg yolks and
water. Set the bowl over a saucepan of simmering water. Do not allow the
bottom of the bowl to touch the water. Whisk constantly until the mixture
registers 170 degrees on a candy thermometer, about 4 minutes
Remove the bowl from over the water. Using an electric mixer set on high
speed, beat the egg mixture until cool and thick, about 5 minutes.
Gradually add the butter, about 1 tablespoon at a time, beating until
smooth after each addition. Beat in the vanilla exact. If the buttercream
appears broken or lumpy, set the bowl back over simmering water for a few
seconds, then beat again until smooth.
To store, cover and refrigerate for up to 2 days. Before using, let stand
at room temperature until softened. If necessary, rewarm over a sauce pan
of simmering water for a few seconds, then heat until smooth.
Makes about 2 1/3 cups
NOTES : For coconut flavor:  Omit the water and whisk in 3 tablespoons
canned sweetened cream of coconut with the sugar and egg yolks.  Then add 1
teaspoon imitation coconut extract with the vanilla.  Mix 1/2 cup toasted
sweetened shredded coconut into the finished buttercream. For coffee
flavor:  Stir in 2 teaspoons instant expresso powder when the cooked egg
mixture is removed from the heat, then beat as directed. For orange flavor:
Add 1 tablespoon grated orange zest with the vanilla extract.
Recipe by: Williams-Sonoma
Posted to TNT Recipes Digest by "Susan Mori" <bonaparte@email.msn.com> on
Mar 18, 1998

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