- 4 egg yolks
- 1/3 cup sugar
- 2 Tbs. brandy
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room
- 1/2 tsp. vanilla extract
In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.
Use the frosting immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy.