By Flo Braker
The foundation of this frosting is a sugar syrup combined with egg yolks and flavored with vanilla and rum; then whipped cream is folded into it.
Rum Cream is used to frost Classic Banana Chiffon Cake.
Place the egg yolks in the bowl of a heavy-duty mixer, and with the whisk attachment, whip on medium speed (#5) until light in color and fluffy in texture. Detach the whisk and remove the bowl, setting whisk close by to use later.
Pour the water, then the sugar into the sugar pot; stir or swirl to combine. Place over low heat, s