MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sam Godfrey's Vanilla Buttercream
 Categories: Five, Desserts
      Yield: 1 servings
 
    1/4 c  Egg whites
  1 1/2 c  Sugar
  1 1/2 ts Pure vanilla extract
    3/4 lb Unsalted butter; in
           - tablespoons, softened
 
  In a double boiler, beat the egg whites with the sugar
  over simmering water until the sugar has dissolved and
  the whites reach 160┬░F/70┬░C on a candy thermometer,
  about 7 minutes.
  
  Pour the egg whites into the bowl of a standing electric
  mixer fitted with the whisk and beat at medium speed
  until stiff, glossy and cool. Beat in the vanilla. At
  medium-low speed, beat in the butter, a few tablespoons
  at a time; continue beating until the buttercream is
  fluffy yet firm.
  
  MAKE AHEAD: The buttercream can be refrigerated for 2
  days. Bring to room temperature before using.
  
  Serves: Makes about 3 1/2 cups
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A boiled egg in the morning is hard to beat.
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