Recipe - Buttercream

3 Egg yolks
2 tablespoon Sugar
One half cup Whipping cream
One half cup Milk
1 teaspoon Vanilla extract
1 cup Unsalted butter
at room temperature
One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini