|Light cream||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
Put egg yolks, sugar, and cream in a saucepan and let simmer while whipping firmly until the cream thickens.
Cream butter until light and fluffy.
Gradually beat in the cooled cream mixture, 1 teaspoon at a time.
Beat until well blended and fluffy.