Vanilla Flavored Butter Cream Frosting Recipe
This recipe for Butter Cream Frosting is sure to impress you all. It's really simple and can be used as a great way to sweeten and decorate your desserts! So give this Butter Cream Frosting a try and just indulge.
Ingredients
| Egg yolks | 6 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 1/2 Teaspoon | |
| Cream | 3/4 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| 1 1/2 cups firm unsalted butter | ||
Directions
In top of a double boiler, beat the egg yolks until very thick.
Gradually add a mixture of sugar and cornstarch, beating constantly.
Gradually add the cream, stirring until well blended.
Set over boiling water and cook, stirring constantly, until thickened, about 15 minutes.
Remove from heat and stir in the extract.
Cover; cool slightly.
Set in refrigerator to chill.
Put butter into a large mixer bowl.
Beginning with medium speed of electric mixer, and as soon as possible increasing to high, beat butter until fluffy.
Gradually add the chilled mixture to the creamed butter, beating until just blended after each addition.
If necessary, set frosting over ice and water until firm enough to spread.
If frosting should curdle, beat again until just smooth.
This frosting will keep several days, tightly covered, in the refrigerator.
Beat just until smooth before using.
Gradually add a mixture of sugar and cornstarch, beating constantly.
Gradually add the cream, stirring until well blended.
Set over boiling water and cook, stirring constantly, until thickened, about 15 minutes.
Remove from heat and stir in the extract.
Cover; cool slightly.
Set in refrigerator to chill.
Put butter into a large mixer bowl.
Beginning with medium speed of electric mixer, and as soon as possible increasing to high, beat butter until fluffy.
Gradually add the chilled mixture to the creamed butter, beating until just blended after each addition.
If necessary, set frosting over ice and water until firm enough to spread.
If frosting should curdle, beat again until just smooth.
This frosting will keep several days, tightly covered, in the refrigerator.
Beat just until smooth before using.
Chef
