Recipe: Cooked Buttercream Frosting (using egg yolk)

COOKED BUTTERCREAM FROSTING

4 to 5 tablespoons water, divided use
1 pound confectioners' sugar, divided use
1 egg yolk
1/4 cup butter or margarine, softened
1 teaspoon vanilla

In small saucepan, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook over medium heat, stirring constantly, until mixture bubbles. Set aside. Allow to cool about 15 minutes.

In small mixing bowl, beat butter at high speed until smooth and creamy. Add 1 cup of the sugar, 2 tablespoons of the remaining water and the cooled yolk mixture. At medium speed, beat until smooth.

Beat in remaining sugar, adding some of the remaining 1 tablespoon water, 1 teaspoon at a time, until of spreading consistency. Beat in vanilla. Beat at high speed until smooth, adding remaining water, if necessary.

TO COOK IN A MICROWAVE:
In small bowl, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook in the microwave on full power stirring every 15 seconds, until bubbly, about 45 seconds to 1 minute. Set aside. Allow to cool about 15 minutes. Continue as above. (All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.)

Makes about 2 cups
Source: American Egg Board