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Cooked Butter Cream Frosting recipe

A true buttercream frosting isn’t cooked,and it does not contain egg — aside from that tidbit of info– the addition of an egg yolk gives this ‘butter cream’ frostingstability…and a tad more nutrition.

Recipe: Cooked Butter CreamFrosting

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 tablespoonsof the water, 3 tablespoons of the sugar and the egg yolk. Cookover medium heat, stirring constantly, until mixture bubbles.Set aside. Allow to cool about 15 minutes.
  • In small mixing bowl, beat butter at highspeed until smooth and creamy. Add 1 cup of the sugar, 2 tablespoonsof the remaining water and the cooled yolk mixture. At mediumspeed, beat until smooth. Beat in remaining sugar, adding someof the remaining 1 tablespoon water, 1 teaspoon at a time, untilof spreading consistency. Beat in vanilla. Beat at high speeduntil smooth, adding remaining water, if necessary.

    Makes about 2 cups.

    Microwave Method: In small bowl, stir together2 tablespoons of the water, 3 tablespoons of the sugar and theegg yolk. Cook on full power stirring every 15 seconds, untilbubbly, about 45 seconds to 1 minute. Set aside. Allow to coolabout 15 minutes. Continue as above.

    Note: All microwave cooking times are based on a full power outputof 600 to 700 watts. For a lower wattage oven allow more time.

    Recipe provided courtesy of the AmericanEgg Board.

    Super Fluffy, Not-too-Sweet, Cooked Frosting

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