French Cream Frosting

Okay, we need to have a little talk.  You’re going to scroll down and read the ingredients and immediately think I’m crazy and no frosting calls for a whole egg, yolk and all.  But yes, you’re reading that right.  My grandmother has been making this frosting since… I don’t know… for FOREVER.  And she’s 96 years old and I am not about to start telling the woman how to make frosting, especially since this frosting is SO right.  Just try it and you’ll see.  It tastes just like hot summer in my Grandma’s back kitchen, sitting in her old swivel chair and looking out the window to the big pasture.  I can almost smell my Grandpa’s pipe and hear Grandma fussing over something on the stove. 
Recipe source: My Grandma
1 egg
1 lb (about 4 cups) powdered sugar
1/2 cup sugar
1/4 cup water
pinch salt
1/2 cup unsalted butter
1/2 cup shortening
1 tsp vanilla
Beat egg slightly. (Egg yolk and white).
Add powdered sugar to egg and mix well.
Put sugar, water, and salt in a small pot and boil for 5 to 7 minutes.
Add sugar mixture to egg mixture slowly, mixing the whole time. (You don’t want scrambled eggs here)
Add butter, shortening, and vanilla.
Store in refrigerator. Makes 1 quart.
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