Coconut-Pecan Frosting

Step 1: In a 3 quart saucepan, using a whisk, beat the cold egg yolks and the cold cream until smooth and combined. Mixing it together while cold prevents chunks of cooked egg.

Step 2: Add the sugar, butter, and vanilla to the egg-cream mixture in the pan.

Step 3: Turn the heat on to medium; stir mixture until butter melts and is smooth and combined. When mixture starts to boil, start timing 15 minutes.

Step 4: Stir it constantly until thickened and to prevent scorching.

Step 5: After the 15 minutes of cooking, I have a 5 quart stock pot set aside that has been filled half way full with ice. Set the saucepan of cooked frosting on top of the ice and stir, stir, stir for another 5-8 minutes until the icing starts to get thick and cold. Your arm or hand may be getting tired from all the stirring, but hang in there. Licking the spoon is only minutes away!

Step 6: The ice will begin to melt around the saucepan of frosting so becareful not to get any liquid in the frosting. You will notice the icing beginning to get cold and thick at the bottom of the frosting pan. Keep stirring a couple more minutes.

Step 7: Now it is perfect for spreading on cakes and cupcakes.