Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Note: This icing will appear curdled at first, but continue beating and it will become smooth.
I Made It Print. Full Nutrition. Reviews 94 Read More Reviews. Rating: 5 stars. This was the best icing I have ever made!! I used 3 cups of powered sugar and left out the white it was great. Great for making flowers borders ect thank you Read More. Rating: 2 stars. OK, read ALL the reviews but tried anyway. I was looking for something less sweet from the regular buttercreme icing. I was icing a tea pot cake for daughter's bday.
What is missing from reviews is how it held up and how to keep refrigerate etc. It made up beautifuly- no grit etc. I re whipped and frosted, then in an hour or so, began to sweat.
The decorations began to fall off. Became a nightmare. I imagine it on a nice layer cake or cupcakes then served right away. A nice taste alternative in that regards. Refrigerating the cake was the only thing that saved it until the party. Just beware and try it out ahead.
Live and learn! Read More. Reviews: Most Helpful. Rating: 4 stars. Im sure that it would hold up, bit it's a bit "gritty" once the edgs dry.
I have done a ruffle with this one though, from my salted caramel cake. You can flavour the buttercrram with anything, just leave out the caramel and add whatever you like. I love it just with a bit of vanilla for a nice simple flavour, and raspberry flavoring is always a hit in our house : I'm back home Sunday morning if you have any other questions!!
Wonderful frosting! Do I need to sift the sugar first? My second batch seemed like it had too much sugar and it was more grainy looking. Hi Theresa, it never hurts to sift the sugar, and that is probably where the grainy texture came from. I almost never take the time to sift ingredients, or scoop dry ingredients into measuring cups, but both practices do make for better results!
I make a recipe very similar to this I got from a retired baker. The only difference is he added a simple sugar instead of the milk and corn syrup. His recipe mixes very hot water with powder milk n sugar mix till sugar dissolves and mix in.
I made before and was great. Now the last 2 times I have made it is too soft. I talked to him the other day and he said to reduce the water and maybe put in fridge so nice and cold. Did and still soft. Any ideas what I'm doing wrong? Mixing too much, not enough or maybe need more powder sugar? Would appreciate any ideas. Hi Katrina! I just love this icing! I've tried many different recipes and this one is the best and the only one that I use.
Just wondering if you have a chocolate version. I have some chocolate lovers in the family. Hi Candace! I can't believe I'm about to write this - but I don't have a go-to chocolate buttercream recipe. I'm pretty sure when my two Aunts and my cousin see this they're going to scream at me - I've got a lot of chocolate lovers in the family too including my husband, OMG I suck right now! I have a few chocolate frosting recipes that I love, but I kind of flip around between them depending on what kind of cake I feel like making.
Ignore the pictures on that recipe page, because most people just doubled the mousse and put that on the outside - don't do that! Check out the picture of it on the front of the magazine it was originally printed in here I still have this 12 year old magazine in my office, that's how much we love this cake! I've made it twice, and both times were flawless. It is the best tasting, best textured frosting I've ever made from scratch. Thanks Jessica!!
It makes me so happy to hear when someone likes one of my recipes :. Do I use salted or unsalted butter in this recipe? I always just use salted butter, but it's because I hate keeping two types stocked in the fridge.
You can use either one. Is this vanilla frosting super sweet? Hi Shoaib, honestly, I do find this frosting on the sweet side. My kids love it, but I prefer a mirangue buttercream. It will harden in the fridge, but it'll be nice and soft if you take it out minutes before serving.
Here's a link to my favourite buttercream - you would just omit the caramel and add a bit more vanilla to your taste. I made this today for the first time and love it!
Can I add maple syrup to this? I made this today. I like the addition of salt for flavor but I do hit grainy pieces if undissolved salt every so often.
Any advice? I tried this recipe and it was a hit with my family. The only change I wade was substituting the milk for heavy cream. It was so light and fluffy and delicious. Thank you for posting. That's great to know Ofelia, I'm so grateful you took the time to come back and comment, because it can help other people out when they're looking for substitutions! I'm so glad you liked it :. I am a hobby baker and LOVE making pretty cakes for my friends.
I have never been satisfied with any buttercream recipe I've tried. I had a cake to make for a first birthday party here in the hot and humid SC July weather. I tried this recipe, had to make two batches for this cake, and let me tell you - you have this nailed!! It didn't break down when I mixed small amounts of different colors. I didn't measure the sugar but sifted in an entire 2lb bag for each batch. It was super easy to smooth and it held up perfectly in the decorated cake.
I cannot thank you enough!! Thank you so much for taking the time to come back and tell me how much you liked the recipe Shovaun! I really appreciate it :. Thank you Katrina. When you made the icing was 8 cups to much seems like alot. Trackbacks […] next two nights dreaming of these cupcakes, wishing that I could have just one more taste of that bakery style buttercream there is just nothing as good as that bakery frosting.
Let me know below! Cancel reply. If you were to only use butter you would end up with a texture that is not good to work with. On top of that reason, if you were to only butter and not use the shortening then you are going to end up with a very greasy, very heavy buttered flavor frosting.
Shortening is a tasteless fat, that gives the extra fat needed but without giving a heavy butter flavor. We want to be eating frosting, not feel like we are eating a stick of butter. I find that they taste so much better and they are much fresher too. I love the ability to make them however I want to. It really is not as scary as it sounds.
You really just need an amazing frosting and amazing cake. Both of which are really easy to make at home! When I am in the mood for quick and easy I use this trick for how to make box cake better. Using those tricks I am able to make a boxed cake taste homemade , when I am making cupcakes and cakes.
However I do normally try to make sure I have the time to make a from scratch cake because I do prefer them. When I make a cake I like to decorate it. Sometimes I go simple and sometimes I go all out it all depends on my mood.
This is my favorite cake decorating set to use when I am decorating cakes. It comes with icing bags and lots of different icing bag tips so you can pick which style you want your frosting to be when you are decorating your cakes. To make life easier when decorating a cake, having a cake stand , will help a lot. You can easily spin the cake while you are decorating. Making cupcakes at home is super easy to do, and just like when you are making a homemade cake, the frosting is one of the most important things!
This homemade frosting is also perfect for piping frosting on to cupcakes with! If you have never decorated cupcakes, be sure to check out these posts to help you.
I promise you that it is super easy to have bakery fancy cupcakes made at home in your kitchen! Make sure your butter is room temperature. Do NOT put it in the microwave to soften, put it on the kitchen counter and soften. Be sure you are putting the confectioners sugar in slowly, other wise you will end up with a big mess of the confectioners sugar spewing out of your mixer. I use my kitchenAid mixer when making this easy buttercream frosting, but if you do not have a stand mixer then you can use a hand mixer.
Either one will do the job, but I prefer using the stand mixer. More Frosting Recipes you will love! Almond Buttercream Frosting. Blackberry Frosting. Mint Chocolate Chip Icing. Hey There!
I am Lauren, a short mom 4 foot 10 to be exact! With amazing recipes to help the home cook become a home chef, along with fun family travel, fun crafts and More! Grab a cup of coffee and join me! Read more With a degree from the Culinary Institute of America in baking and pastry arts, a love for tasty food and amazing photography skills Stephanie brings the amazing recipe ideas we come up with to life. Stephanie loves crafting, all things Disney and traveling whenever possible.
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