Recipe - Buttercream - Great Chefs

4 lg Egg yolks
1 Three fourths cup Sugar
One half cup Water
One half pound Butter, sweet

Combine the sugar and water in a small saucepan over medium heat,
stirring to dissolve. Wash down the sides of the pan with a damp brush and
cook the syrup to 238 F without stirring.

Begin to beat the egg yolks in a mixer. When the syrup reaches the
correct temperature, turn the mixer to high and add the syrup slowly to the
eggs. Continue to beat until the mixture has cooled.

Add the butter, bit by bit, to the yolksugar mixture and beat until
fluffy. (The butter should be at a creamy consistency before adding to the
mixture. If necessary, beat the butter to soften it first.)

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California

Pastry Chef: Ann McKay

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip