Buttercream Icing

Name: Buttercream Icing
Ingredients: 6 ounces (1 1/2 sticks) unsalted butter, softened; 2 egg yolks (from good quality eggs that have been refrigerated); 2/3 cup sifted confectioner's sugar; 2 tablespoons kirsch, rum, orange liqueur, strong coffee OR 1 tablespoon vanilla extract OR 2 ounces melted semisweet chocolate

4 ingredients

1 steps

Ingredients

6 ounces (1 1/2 sticks) unsalted butter, softened
2 egg yolks (from good quality eggs that have been refrigerated)
2/3 cup sifted confectioner's sugar
2 tablespoons kirsch, rum, orange liqueur, strong coffee OR 1 tablespoon vanilla extract OR 2 ounces melted semisweet chocolate

Directions

1

Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold, but still spreadable, before using. Make sure to keep the cake refrigerated after you've iced it, and serve soon after removing from the fridge.