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Custard Cream Frosting

Yield enough for one 4-layer cake


  • 4 egg yolks
  • 1/4 cup plus 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups half-and-half, scalded
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whipping cream, whipped
  • 1/4 cup plus 2 tablespoons sifted powdered sugar
  • 3 cups flaked coconut

How to Make It

  1. Combine egg yolks, 1/4 cup plus 2 tablespoons sugar, and salt in top of a double boiler. Place over boiling water. Slowly add half-and-half, stirring with a wire whisk. Bring water to a boil; reduce heat to low. Cook, stirring constantly, until mixture coats a metal spoon. Remove from heat; stir in vanilla. Chill thoroughly.

  2. Fold whipped cream, powdered sugar, and coconut into custard.

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