1 pound Butter

Whip on low speed, until soft and light. Reserve.

In a small mixing bowl, mix together

16 each Egg Yolks
2 1/4 cups Granulated Sugar
1 tsp. Vanilla Extract

Place over a double boiler and whip until sugar is completely dissolved. Remove from double boiler and transfer to electric
mixing bowl fitted with a wire whip. Whip on medium speed until double in size. Slowly incorporate whipped butter and
continue to whip for one minute.

Chef's Tip- This is the icing used for the Strawberry French Cream Cake.  It must be used right away, as it is quite fragile and doesn't have a very long shelf life.

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