---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Buttercream
 Categories: Cakes
      Yield: 1 servings
 
      3    Egg yolks                           1 ts Vanilla extract
      2 tb Sugar                               1 c  Unsalted butter
    1/2 c  Whipping cream                           - at room temperature
    1/2 c  Milk                              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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