This simple buttercream frosting makes enough to frost a two-layer cake.
Recipe from Better Homes and Gardens
3 cups (enough to frost 9-inch two-layer cake)
1 cup sugar
5 tablespoons water
6 slightly beaten egg yolks
2 tablespoons vanilla
1 1/2 cup (3 sticks) unsalted butter, softened
In heavy saucepan, combine sugar and water. Bring to boiling. Remove from heat.
Gradually stir bout half of sugar mixture into egg yolks. Return all of yolk mixture to saucepan. Bring to gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.
Prepare Vanilla Buttercream as above except stir 4 ounces melted semisweet or bittersweet chocolate into hot sugar water.
Per Serving: cal. (kcal) 312, Fat, total (g) 26, chol. (mg) 172, sat. fat (g) 16, carb. (g) 16, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, sugar (g) 15, pro. (g) 2, vit. A (IU) 1069, Thiamin (mg) 0, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 7, Potassium (mg) 19, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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