Recipe#4217

Title: Buttercream 07

From: CEHPalmer@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Buttercream Icing 
 Date: 12 Feb 1998 07:56:20 -0700 
 Message-ID: fa6a5e52.34e25d5f@aol.com 

3 egg yolks
 7 Tbsp. sugar
 1/3 cup water
 3/4 cup butter, softened
 1 Tbsp liqueur, optional
 1/3 cup ground nuts, optional
 1 1/2 tsp vanilla, optional
 Beat yolks until light, set aside.  In a heavy 2 1/2 qt. sauce pan,
 combine sugar and water, stir over medium heat until sugar is
 dissolvd and mixture is boiling.  Wash down the sides of the pan
 with a pastry brush dipped in cold water.  Boil without stirring
 to 239 degrees F.  Remove from heat and pour into yolks, beating 
 constantly.  Continue to beat until light, fluffy, and cool to the
 touch.  In a medium bowl, cream butter.  Gradually add butter to
 yolk mixture, beating constantly, about 2 Tbsp. at a time until
 smooth, shiny, and spreadable.  Flavor as desired.
 Stiffly whipped cream or vanilla pastrycream may be added if desired.
 Use immediately or chill until ready to use.
 Store up to 3 days in the refrigerator, or freeze up to 2 months.
 Yield: 1 1/2 cups.  To make 3 cups, double amounts of egg yolks,
 sugar, and butter; use 1/2 cup water.  For flavorings, double
 amounts of liqueur or vanilla, or use 3/4 cup ground nuts.