Tuesday, December 29, 2009
French Butter Cream Frosting
1-1/4 c. butter softened [2-1/2 sticks]
1 c. sugar
1/2 t. white corn syrup
1/2 c. cold water
5 egg yolks
1 t. vanilla
Cook the first 3 ingredients until it thickens.
In a separate bowl, beat the egg yolks with the salt until fluffy, add the warm syrup into the yolk mixture and continue beating, add vanilla and continue beating mixture until it cools.
Cream the butter and add to the frosting mixture. If it still seems a bit soft refrigerate.
Image from google images