ORANGE BUTTERCREAM FROSTING
Steps:
- In the top pan of a double-boiler or a heatproof bowl placed over (not touching) simmering water, combine the egg yolks, sugar and brandy. Whisk until very thick and pale - about 4 minutes. Remove the pan or bowl from over the water and let cool. In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy - about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let this mixture stand at room temperature, stirring occasionally, until spreadable - about 20 minutes. In a seperate bowl, using the electric mixer set on medium-high, beat the cream cheese until very light and fluffy - about 4 minutes. Beat in the buttercream frosting until well blended. Use immediately or cover and refrigerate over-night. Before using, let stand at room temperature until softened, then beat with an electric mixer on high speed until smooth and fluffy. After frosting cake, garnish with shredded orange curls. (Orange rind only, none of the white pith) Makes enough to frost a three layer cake.
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