Butter Cream Frosting from the Plaza

DIRECTIONS

• Combine sugar, water and cream of tartar in a saucepan until the sugar dissolves.
• Cook over medium heat until syrup reaches 230 degrees, or until it spins a thread.
• Beat egg yolks until light and lemon-colored. Gradually beat in syrup until the mixture is stiff and almost white.
• Cut butter into very small pieces and gradually beat into the egg mixture with an electric mixer until the frosting is smooth and creamy.
• Flavor with brandy. Chill until the mixture is firm enough to spread.
• This makes enough to frost 2 9-inch layers of cake.