Polish Wafers with Butter Cream Filling

For butter cream filling or icing:

25 Tbsp butter at room temperature (12-1/2 oz, 355 g)

2 egg yolks

1 egg white

7 tablespoons powdered (=icing  or confectioners’) sugar

3 tablespoon cocoa

3 tablespoons milk

Cream all the ingredients. You can use the butter cream  to top cupcakes , sponge cake  or  spread swiss rolls.

Andruty (pronounced : androotyh) are thin, plain, crispy and fragile wafers which you can  buy in grocery stores around Poland.

Just spread the butter cream and top with another wafer until you use up all of the filling and wafers. Let sit at room temperature for at least 3 hours before cutting.