Shelly's Recipe

BUTTER CREAM FILLING

Category: Frostings/Glazes/Fillings/Toppings

4 large egg yolks
1 3/4 cups sugar
1/2 cup water
1/3 lb sweet butter

Combine sugar and water in a saucepan, stirring to dissolve. Wash the sides of the pan down with a damp brush and cook the syrup to 238F without stirring. Begin to beat the egg yolks in a mixer. When the syrup reaches the corret temperature, turn the mixer to high and add the syrup slowly to the eggs. Continue to beat until the mixture has cooled. Add the butter, bit by bit, to the yolk mixture and beat until fluffy.