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Butter Cream Frosting I

Butter Cream Frosting I

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Carol

This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
  2. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
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Reviews

LESLEYCAN
138
9/25/2005

This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake.

naples34102
79
12/14/2008

Smooth and velvety frosting, made extra rich and creamy from the egg yolk and lengthy mixing time. My only caution is that if you need a pure white frosting this may not be to your liking--in that case egg whites could easily be substituted with an equally good result.

JENNYBECCA
68
5/28/2004

This is to DIE for--It really does taste like bakery cake frosting. I ate it right out of the bowl and some didn't even make it to the cake! :)