"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butter Cream Frosting Recipe

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This recipe for Butter Cream Frosting, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C sugar
5 T water
6 slightly beaten egg yolks
2 T vanilla
1 1/2 C (3 sticks) unsalted butter - softened

Directions:
Directions:
In saucepan, combine sugar and water. Bring to boiling. Remove from heat. Gradually stir about half of sugar mixture into egg yolks. Return all of yolk mixture to saucepan. Bring to gentle boil - then reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in vanilla.

Cool to room temperature

In large bowl, beat butter with mixer on high speed until fluffy. Add sugar-egg mixture, beating until combined. If needed, chill frosting until it reached spreadable consistency.

For chocolate: Same as above but add 4 oz melted semi sweet chocolate into hot sugar water.

Number Of Servings:
Number Of Servings:
2 - 9" round cakes
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Tips for buttercream frosting:
1- Add only half of the hot sugar water very gradually to egg yolks - be sure they do not curdle
2-Beat butter until light and fluffy
3-Be sure to add the cooled yolk mixture to butter very slowly to avoid runny frosting
4-Chill in refridge if needed for 15-20 minutes to get right consistency

 

 

 

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