Title: Buttercream
Categories: Cake
Yield: 1 Servings

3		Egg yolks
2	tb	Sugar
1/2	c	Whipping cream
1/2	c	Milk
1	ts	Vanilla extract
1	c	Unsalted butter at room temperature
1/4	c	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

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