Shelly's Recipe

AMARETTO BUTTERCREAM FROSTING

Category: Frostings/Glazes/Fillings/Toppings

3 eggs
4 egg yolks
1/2 c. water
2 c. sugar
6 sticks unsalted butter, room temp.
1/4 tsp. salt
3 tbsp amaretto

Using the whisk attachment of your mixer, whip the eggs and yolks on high speed for about 5 minutes.

Meanwhile, in a medium saucepan, combine the water and sugar. Simmer until the mixture registers between 234-240 degrees (soft-ball stage) on a candy thermometer. Immediately pour the mixture into a heatproof measuring cup with a spout. With the mixer on low, add the sugar mixture to the eggs in a slow, thin stream. Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. (The bowl should be barely warm.)

Add the butter, a half stick at a time, and beat on medium speed about 30 seconds after each addition. After all of the butter has been added, beat on medium speed for 3 additional minutes, until slightly thickened. Stir in the salt and amaretto. Frost the completely cooled cake. Cover the cake....it will keep at room temperature for 2 days.