Cooked Buttercream Frosting

Yield: about 2 cups

4-5 T. water, divided
1 lb. powdered sugar, divided
1 egg yolk
1/4 C. butter or margarine, softened
1 t. vanilla

In a small saucepan, stir together 2 T. of the water, 3 T. of the sugar & the egg yolk. Cook over medium heat, stirring constantly, until mixture bubbles. Set aside; allow to cool about 15 minutes.

In a small mixing bowl, beat butter at high speed until smooth & creamy. Add 1 C. of the sugar, 2 T of the remaining water and the cooled yolk mixture. At medium speed, beat until smooth. Beat in remaining sugar, adding some of the remaining water 1 T, at a time, until of spreading consistency. Beat in vanilla. Beat at high speed til smooth (adding remaining water if necessary).

Microwave directions:
In a  small bowl, stir together 2 T. water, 3 T. sugar & the yolk. Cook on full power stirring ever 15 seconds, until bubbly, about 45 seconds to 1 minute. Set aside; allow to cool 15 minutes. Continue as above.

Recipe from The Egg Council        

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