Buttercream

Yield: 1 servings

Measure Ingredient
3 Egg yolks
2 tablespoons Sugar
½ cup Whipping cream
½ cup Milk
1 teaspoon Vanilla extract
1 cup Unsalted butter at room temperature
¼ cup Confectioners' sugar

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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Similar recipes