---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Buttercream
  Categories: Cakes
       Yield: 1 servings
  
       3    Egg yolks                           1 ts Vanilla extract
       2 tb Sugar                               1 c  Unsalted butter
     1/2 c  Whipping cream                           - at room temperature
     1/2 c  Milk                              1/4 c  Confectioners' sugar
  
   WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine
   cream, milk and vanilla in a pot, place over high heat. As soon as mixture
   boils, remove from heat and slowly pour over the yolks, stirring. Replace
   mixture in a pot, place over low heat and cook, stirring constantly with a
   wooden spoon. When the mixture has a consistency that coats the spoon,
   remove from the heat and pour into a bowl. Continue to stir as the mixture
   cools. Be very careful not to overcook or the yolks will curdle. Cool to
   room temperature. Place the butter and confectioners' sugar in a mixer and
   cream together. Slowly add the cooled cream mixture until you have achieved
   a light, creamy frosting consistency.
   
   Makes 2 Cups
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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