Buttercream Icing

Beat yolks until light, set aside. In a heavy 2 1/2 qt. sauce pan, combine sugar and water, stir over medium heat until sugar is dissolvd and mixture is boiling. Wash down the sides of the pan with a pastry brush dipped in cold water. Boil without stirring to 239 degrees F. Remove from heat and pour into yolks, beating constantly. Continue to beat until light, fluffy, and cool to the touch. In a medium bowl, cream butter. Gradually add butter to yolk mixture, beating constantly, about 2 Tbsp. at a time until smooth, shiny, and spreadable. Flavor as desired. Stiffly whipped cream or vanilla pastrycream may be added if desired. Use immediately or chill until ready to use. Store up to 3 days in the refrigerator, or freeze up to 2 months. Yield: 1 1/2 cups. To make 3 cups, double amounts of egg yolks, sugar, and butter; use 1/2 cup water. For flavorings, double amounts of liqueur or vanilla, or use 3/4 cup ground nuts.