Butter and Vanilla Cream

Beat the sugar, eggs, heavy cream, and vanilla extract in a small bowl until smooth

Place the mixture in a small saucepan, cook over low heat, stirring constantly, until the mixture thickens

This should take about 10 minutes

Pour the mixture into a container and refrigerate it for at least half an hour to cool

Put the saucepan in the refrigerator, taking care not to let water enter the pan

Stir the mixture with a wooden spoon until it cools down

Remove the saucepan from the refrigerator

Beat the butter in a bowl until it becomes light and creamy

Gradually add the cold cream, beating well

Refrigerate the mixture covered to achieve a good spreading consistency

This yields 1 1/2 cups.