french buttercream frosting
 
description: 
a pastry shop favorite; buttery and creamy--perfect for frosting & 
decorating cakes 
 
 
2/3 cup  c&h pure cane granulated sugar
1/4 cup  water
4   egg yolks, slightly beaten
1 tsp  vanilla
1 cup  butter or margarine (2 sticks), softened
 
in a heavy medium saucepan combine sugar and water. bring to boiling; 
remove from heat. gradually stir about half of the sugar mixture into 
the egg yolks. return all of egg yolk mixture to saucepan. bring to a 
gentle boil; reduce heat. cook and stir for 2 minutes. remove from 
heat; stir in vanilla. cool to room temperature. in a large mixing bowl 
beat butter with an electric mixer on high speed until light and 
fluffy. add cooled sugar mixture, beating until combined. if necessary, 
chill until easy to spread. 
 
chocolate--add in 3 oz of melted, semi-sweet chocolate. coffee-add in 
1-1/2 tbsp. coffee crystals dissolved in a little warm water. extracts 
(orange, lemon, mint, etc.--add according to taste. 
 
 
serving size: makes enough for a 9-inch two-layer cake 
 
http://www.candhsugarcompany.com/consumer/beyond_frostings.html 
 
 
 
 
 
 
(ID: 74319) Mirror: rec.food.recipes: Wed, Apr 13, 2005


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