Best Ever Butter Cream Frosting

Best Ever Butter Cream Frosting

107 Reviews 1 Pic
Recipe by  Debbie

“This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake.”

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Adjust Servings

Original recipe yields 1 frosting for 1 - 9x13 inch cake



  1. Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

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Reviews (107)

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I hate to write negative reviews, but after preparing this frosting, I had no choice. This is NOT a buttercream frosting! This frosting tasted like whipped lard. If you are looking for a REAL butter cream frosting, then this is not the recipe for you.



This is a great receipe, it was easy and it tastes like ice cream. I don't know what problems everyone was having but the butter has to be room temp, the milk has to be cooled and added slowly and it needs to be whipped about 10 to 15 minutes. If you make the receipe correctly it will be good! Also white sugar means granulated sugar.

Meg Barger

Meg Barger

I followed the recipe to a tee and this came out perfectly! It's just like the professionally-made buttercream that was on my wedding cake. One tip: My icing seemed to have creamed together after about 5 minutes, and I considered stopping beating it. However, I'm glad I FOLLOWED THE RECIPE and beat it for 20 minutes, because the consistency was much creamier and more consistent!

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Amount Per Serving (18 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 80 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Maple Butter Frosting


next recipe:

Creamy Frosting