Real Buttercream Frosting

 
This is the original Buttercream Frosting that I learned from a bakery friend. I used it until I had kids. My other buttercream frosting recipe is slightly faster, so I use it a bit more. However, I absolutely love the flavor of this one, so I hope you will try it. It does make a difference to use real butter. I also love using sugar rather than powdered sugar because it doesn’t seem as sweet. It’s wonderful. I also adapt it with cream cheese sometimes. I’ll share that adaptation soon.
 
Real Buttercream Frosting 
 
6 egg whites
1 1/2 cup sugar
1 lb + 1/2 stick unsalted butter (softened)
1 Tbsp. vanilla
 
Heat the egg whites and sugar on the stove until hot to touch (133 degrees F). Stir constantly with whisk. When it is heated, whip mixture in a separate bowl until meringue consistency. Add (a little at at time) the softened butter. Finally, add the 1 Tbsp vanilla. If you are making my coconut cake, you can add 2 tsp coconut cream and 1 tsp vanilla instead.

I’ve been featured:

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    I’m going to have to try this recipe for my next baking endeavor. Looks much more yummy than the store bought stuff I usually get.

    clarepurvis.blogspot.com

    • says

      Definitely better! It spreads so much easier too. Looks like you have some yummy stuff on your site too. I love the t-shirt with the star on it too. Thanks for stopping by here.

  2. Anonymous says

    Hi There,
    Im just wondering which buttercream recipe you used for your rainbow cake? For the butter what would the measurement in grams apposed to stick and would the recipe cover the whole cake etc? Thanks Heaps

    • says

      Hello! I would love to see your results if you do the rainbow cake. This was actually NOT the buttercream I used. This one has a great flavor, but the one with a bit more stability can be found at http://meaningfulmama.com/2012/04/day-103-buttercream-icing.html. I would say the recipe I used would need to be doubled to go over the whole rainbow cake. I hope that was helpful enough. If you were to make the real buttercream that you asked about, the amount of butter is 512.56 in grams. Again, I would recommend the other one for more stability with the higher stacked cake. Hope I answered all your questions. Write back if there is any confusion.

    • Anonymous says

      Many Thanks for your reply, I will post a pic if I get the cake done in time for my son’s 2nd Birthday on the 17th. Finger’s crossed!
      Done’s the one with shortening taste nice to?

Trackbacks

Speak Your Mind