Yield: 1 servings
|½ cup||Whipping cream|
|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