Butter Cream Frosting I114 Reviews
- Prep: 30 min
- Ready In: 30 min
“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.” - by Carol
Original recipe yields 2 - 1/2 cups
- 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.
- Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Amount Per Serving (8 total)
- 352 cal
- 12.7 g
- 60.2 g
Based on a 2,000 calorie diet
Reviews (114)Rate This Recipe
"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..." See more 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."
"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 cas..." See moree egg whites could easily be substituted with an equally good result."
Butter Cream Frosting II
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