Cooked Butter Cream Frosting
Courtesy of The incredible edible egg™ 10 Min. Prep Time • 5 Min. Cook Time • 15 Min. Chill Time • Use as a topping for cupcakes or a pan cake.| Ingredients |
|---|
| 4 - 5 Tbsp. water, divided |
| 1 lb. confectioners' sugar |
| 1 egg yolk |
| 1/4 c. butter or margarine, softened |
| 1 tsp. vanilla |
Directions:
1. In small saucepan, stir together 2 Tbsp. water, 3 Tbsp. sugar and egg yolk. Cook over medium heat, stirring constantly, until mixture bubbles. Remove from heat. Allow to cool about 15 min.
2. In small mixing bowl, beat butter at high speed until smooth and creamy. Add 1 c. sugar, 2 Tbsp. water and the cooled yolk mixture. At medium speed, beat until smooth.
3. Beat in remaining sugar, adding the remaining 1 Tbsp. water, 1 tsp. at a time, until it reaches spreading consistency.
4. Add vanilla. Beat at high speed until smooth, adding remaining water, if necessary.
Yield: 2 cups
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