Favorite-Flavor Frosting*

By mamapig

Ingredients

• 1/2 cup sugar
• 1/3 cup water
• 4 large egg yolks, lightly beaten
• 1 cup (2 sticks) unsalted butter at room temperature

Preparation

Step 1

Kitchenaid Mixer: flat beater....need candy thermometer...Can be stored in the fridge for 3 days, but bring to room temperature before using.

BASIC FROSTING:
In a 3 quart saucepan combine sugar and water. Warm over medium heat, whisking the mixture until it comes to a gentle boil. Continue boiling until the mixture reaches 239 degrees. Remove the saucepan from the heat, and whisk in the yolks, one at a time. Continue to whisk until the mixture is light and fluffy, about 2 minutes.

Put the butter in the mixer bowl. Attach bowl and the flat beater to the mixer. Turn the mixer to speed 4 and beat for 1 minute to cream the butter. Turn the mixer to speed 6 and beat the butter for 2 more minutes, until light and fluffy. Add the egg yolk mixture to the butter, about 2 Tbs. at a time, beating well after each addition, until the frosting is smooth, shiny, and spreadable. You may use the frosting immediately, or add additional flavorings.

Makes 2 cups, enough to fill and frost on 9 inch layer cake.

CHOCOLATE OR MOCHA FLAVORED FROSTING:
Melt and cool 6 oz. of semisweet chocolate, and add to the frosting as the last step after you add the butter. For a mocha flavor, add 2 oz. of freshly brewed and cooled espresso in addition to the chocolate.

FRUIT FLAVORED FROSTING:
Add 2/3 cup fresh fruit puree as the last step.

CITRUS FROSTING:
Add 2 tsp. of freshly grated citrus zest as the last step.

MINT FROSTING:
Add 2 tsp. of mint extract as the last step.