Buttercream Frosting

1 1/2 cups unsalted butter at room temperature
1/2 cup whole (or 2%) milk
3/4 cup sugar
5 large egg yolks
2 tsp vanilla extract

Using a stand mixer, beat butter with paddle on medium speed until it is the consistency of mayonnaise. It shouldn't be melted. Transfer to another bowl and wash and dry mixing bowl.

In a saucepan over medium heat, heat the milk and 1/4 cup of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.

Meanwhile, using the stand mixer, beat the egg yolks and the remaining 1/2 cup of sugar with the whisk on medium-high speen until the mix is pale and thick, about 3 minutes. Reduce speed to low and pour hot milk mixture in a thin stream. Return the mixture to saucepan. Wash and dry mixer bowl and whisk.

Cook over medium heat, whisking constantly, until it registers 170 degrees on an instant read thermometer, 5 - 7 minutes. Pour the mixture back into the mixer bowl and beat with whisk on medium speed until cool, 5 - 10 minutes. Beat in vanilla. Add the butter in 4 additions, incorporating each addition before adding another. Use immediately, or refrigerate until needed, or for up to 3 days. This is enough for a 2-layer 9-inch cake.

This recipe is one of Williams-Sonoma's, and it is SO good. Pretty sure I can consume a whole batch of this with animal crackers in one sitting. YUM!