3    Egg yolks
2 tb Sugar
1/2 c  Whipping cream
1/2 c  Milk
1 ts Vanilla extract
1 c  Unsalted butter
- at room temperature
1/4 c  Confectioners sugar

WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine
cream, milk and vanilla in a pot, place over high heat. As soon as mixture
boils, remove from heat and slowly pour over the yolks, stirring. Replace
mixture in a pot, place over low heat and cook, stirring constantly with a
wooden spoon. When the mixture has a consistency that coats the spoon,
remove from the heat and pour into a bowl. Continue to stir as the mixture
cools. Be very careful not to overcook or the yolks will curdle. Cool to
room temperature. Place the butter and confectioners sugar in a mixer and
cream together. Slowly add the cooled cream mixture until you have achieved
a light, creamy frosting consistency. Makes 2 Cups