|Vanilla extract||1⁄4 Teaspoon|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Cream the butter with extract.
Add 1/4 cup of the confectioners' sugar and beat until fluffy.
Add the egg yolk and beat thoroughly.
Beating until smooth after each addition, alternately add 1 cup of the sugar in thirds and the milk in halves to creamed mixture.
Beat the egg white until rounded peaks are formed.
Add the remaining 1/4 cup of sugar gradually, beating in with the final few strokes.
Fold the whipped cream and beaten egg white into creamed mixture.
Chill until ready to serve.