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
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 FrostingIf the Cooked Butter CreamFrosting recipe was useful and interesting, you can share it with your friends or leave a comment.