Crème Au Beurre Icing

Ingredients

• 3 egg yolks
• 75g caster sugar
• 3 Tablespoons water
• 225g unsalted butter, cubed and softened
• 2 teaspoons vanilla

Directions

Place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in the water and then boil it steadily until the syrup reaches 110° C (225° F) on a candy thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla.