Butterscotch Butter cream

Ingredients:
3 Cups all purpose flour
3 large eggs
1 cup packed dark brown sugar
1 1/2 cups (3 sticks) unsalted butter at room temp.
2 teaspoons vanilla extract Cream Frosting

Instructions:
1. Choose a large bowl, preferably a stainless steel one that will partially fit into a large saucepan. Fill the pan with 1 inch of water and bring to a boil over moderate heat. Reduce the heat and keep at a simmer.

2. In the large bowl whisk the eggs until frothy. Add the brown sugar and whisk constantly until the mixture is just slightly warm and the grains of sugar have dissolved, 1 or 2 minutes.

3. Remove the bowl from the pan and cool to room temperature, stirring occasionally.

4. Place the butter in a deep medium sized bowl and beat with an electric mixer until fluffy. Gradually beat in the cooled sugar mixture until smooth and fluffy, then beat in the vanilla. Use right away to frost a cake. The butter cream will set when chilled.

Note:
Very delicious!!

Source: Original Recipe    Donated by:  Yvonne 2|15|02

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