Butterfly Frosting3 Reviews
“Here is a great recipe to put into your cake decorator attachments for making letters, borders, flowers, etc. Great for using on birthday cakes. Use any color food coloring.” - by Carol
Original recipe yields 1 - 1/3 cup
- Cream butter or margarine. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with egg white, then with cream, beating after each addition until smooth. Stir in vanilla and salt. Divide into different bowls if you wish to make different colours, and tint delicately with colouring. Keep frosting covered to avoid crusting. If necessary, one or two drops of cream or milk may be added to maintain consistency
Amount Per Serving (6 total)
- 291 cal
- 4.8 g
- 62.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Very good. I don't have a mixer, so I don't really enjoy making frosting. I mixed together everything except the butter and sugar, then creamed and alternated. Once I started adding the liquid mix, th..." See moree stirring was much easier than with most frostings. I added about a tablespoon of corn syrup, I find it helps cut the 'powdered sugar' taste. Easy to color, easy to use, didn't form a crust too fast which is nice (I was sprinkling sugar etc)."
"It was good as an icing but not the best. I would recommend adding a little lemon flavor to it...." See more"
The Horrell Family
"Very tasty !! I made it exactly like the recipe read... and ended up with left over sugar. The frosting got really thick quick! I added a little milk to soften it and attempted to frost a cake. I am ..." See morean amateur at cake frosting, maybe thats why I had so much trouble. The milk I added made the frosting too soft to use in my cake decorating attachments. I was afraid to add anything more to it....all in all a great tasting frosting!!!"
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