Creamy Buttercream Frosting69 Reviews
“The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet.” - by mom2frankandy
Original recipe yields 2 layer cake
- In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes.
- While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
- Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.
- Thickly frosts top and sides of two 9 inch cakes.
Amount Per Serving (12 total)
- 380 cal
- 38 g
- 11 g
Based on a 2,000 calorie diet
Reviews (69)Rate This Recipe
"As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less work!..." See more"
"This is the same recipe I have, but she's right--it's all in the technique! I whipped it the full 10 minutes and it made a world of difference! Give it a try, it's well worth the extra time...." See more"
"I have been using this recipe for a little while now on all my cakes. My family loves the taste. I dislike shortening based frostings. The fact that I can control the sugar is nice. I use a little mor..." See moree sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent!"
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