Boil the sugar and water without stirring in a heavy-bottomed pan until the mixture reaches 240F, or the "medium soft-ball stage" (see p. 1046). While the sugar syrup is cooking, beat the egg yolk well. Slowly pour the 240 syrup over the beaten yolk, beating constantly. Beat in bits of the cold butter until it is all incorporated. Continue to beat until the frosting is of spreading consistency. You will have enough to frost a 9-inch two-layer cake.
CHOCOLATE BUTTER FROSTING
Melt 4 oz semisweet chocolate and add to the frosting after the butter has been incorporated.
COFFEE BUTTER FROSTING
Add 2 teaspoons instant coffee to the frosting after the butter has been incorporated.
MOCHA RUM BUTTER FROSTING
Add 1-1/2 tablespoons rum and 2 teaspoons instant coffee after the butter has been incorporated.
Calories From Fat 104 Total Fat 11 Carbohydrates 12 Calories 150
Calcium 3 Sodium 1 Vitamin A 354 Cholesterol 30
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