Cooked Butter Cream Frosting
A true buttercream frosting is not cooked, and it does not contain egg -- aside from that tidbit of info -- the addition of an egg yolk gives this 'butter cream' frosting stability, and a tad more nutrition.
4 to 5 tablespoons water - divided use
1 pound confectioners' (powdered) sugar - divided use
1 large egg yolk
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
- In small saucepan, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook over medium heat, stirring constantly, until mixture bubbles. Set aside. Allow to cool about 15 minutes.
- In small mixing bowl, beat butter at high speed until smooth and creamy. Add 1 cup of the sugar, 2 tablespoons of the remaining water and the cooled yolk mixture. At medium speed, beat until smooth. Beat in remaining sugar, adding some of the remaining 1 tablespoon water, 1 teaspoon at a time, until of spreading consistency. Beat in vanilla. Beat at high speed until smooth, adding remaining water, if necessary.
Makes about 2 cups.
Microwave Method: In small bowl, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook on full power stirring every 15 seconds, until bubbly, about 45 seconds to 1 minute. Set aside. Allow to cool about 15 minutes. Continue as above.
Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.
Recipe provided courtesy of the American Egg Board.