Rich Butter Cream Frosting

 

Ingredients:

1

Cup

Sugar

Cup

Water

5

 

Egg Yolks, Beaten

Lb

Butter

1

Tbl

Vanilla

Directions:

Stir the sugar and water together in a small saucepan set over medium heat until the sugar dissolves and the liquid comes to a boil; let the syrup boil, without stirring, until the temperature reaches 234F on a candy thermometer (soft ball stage). Remove the syrup from the heat. Whisking vigorously, pour the hot syrup into the egg yolks, and conrtinue to beat until the mixture is cool, light and fluffy.

In a small bowl beat the butter until creamy, Add the butter and the vanilla into the yolk mixture until the mixture is shiny and firm enough to spread.

 

Yields

2 cups

 

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