BUTTERCREAM FROSTING
Steps:
- With a heavy wire whisk, beat the egg until frothy, and set aside.
- Combine the sugar and water in a heavy-bottomed pan, and bring to a boil. Boil, stirring occasionally to clean the sides, until the mixture reaches 248 degrees, the soft ball stage, on a candy thermometer.
- Pour the boiling sugar syrup into the beaten egg, vigorously whisking the egg as you pour so it cooks but does not curdle.
- Slowly add the butter, whisking each addition until it is incorporated. When smooth, spread on cake.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 19 grams, Protein 1 gram, SaturatedFat 12 grams, Sodium 10 milligrams, Sugar 15 grams, TransFat 1 gram
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