Cooked Butter Cream Frosting
Courtesy of The incredible edible egg™
Serve With:
Use as a topping for cupcakes or a pan cake.
Servings: n/a
Use as a topping for cupcakes or a pan cake.
Prep Time: 10 Min.
Cook Time: 5 Min.
Chill Time: 15 Min.
What you need:
* 4 - 5 Tbsp. water, divided
* 1 lb. confectioners' sugar
* 1 egg yolk
* 1/4 c. butter or margarine, softened
* 1 tsp. vanilla
* 1 lb. confectioners' sugar
* 1 egg yolk
* 1/4 c. butter or margarine, softened
* 1 tsp. vanilla
What to do:
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
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
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
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"