| 1 | Whisk yolks and sugar together in a mixing bowl until smooth. |
| 2 | Combine cream, milk and vanilla in a pot, place over high heat. |
| 3 | As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. |
| 4 | Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. |
| 5 | When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. |
| 6 | Continue to stir as the mixture cools. |
| 7 | Be very careful not to overcook or the yolks will curdle. |
| 8 | Cool to room temperature. |
| 9 | Place the butter and confectioners" sugar in a mixer and cream together. |
| 10 | Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. |
| 11 | Makes 2 cup |
