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Best Ever Butter Cream Frosting
SUBMITTED BY:
Debbie
PHOTO BY:
Fay
"This frosting it the best you will ever taste. It is so creamy and just tastes great on any cake."
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
Original recipe yield 1 frosting for 1 - 9x13 inch cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 egg white
3/4 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
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DIRECTIONS
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
Reviewed on Dec. 19, 2002 by DANIELLE34
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DANIELLE34
Dec. 19, 2002
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.
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10 users found this review helpful
I hate to write negative reviews, but after preparing this frosting, I had no choice. This is...
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Reviewed on Mar. 7, 2003 by TONI MARIE
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TONI MARIE
Mar. 7, 2003
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.
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8 users found this review helpful
This is a great receipe, it was easy and it tastes like ice cream. I don't know what problems...
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Reviewed on Mar. 18, 2008 by
Pat K
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Pat K
Mar. 18, 2008
If I should have given this recipe a big fat 0(zero) but could not continue without a rating. It had no flavor. If it had any flavor at all it tasted more like lard than butter. Will never make it again.
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4 users found this review helpful
If I should have given this recipe a big fat 0(zero) but could not continue without a rating. ...
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Reviewed on Dec. 20, 2006 by
FutureChefShay
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FutureChefShay
Dec. 20, 2006
I would like to think I'm a fairly good cook but this recipe made me feel the likewise. Nothing I did could bring this mixture together!!! I even tried adding extra icing sugar, but once the mixer got turned off it all separated!!!
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4 users found this review helpful
I would like to think I'm a fairly good cook but this recipe made me feel the likewise....
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Reviewed on Nov. 7, 2003 by ANDBROWN
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ANDBROWN
Nov. 7, 2003
I was dissapointed with this recipe. It almost tasted like eating pure butter and sugar. Try using 1/2 a cup of butter and 1/2 a cup of shortening instead of a whole cup of butter. I also found that adding the whole 3/4 cup of milk made it too thin in texture. This recipe was a waste of my time and ingrediants.
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4 users found this review helpful
I was dissapointed with this recipe. It almost tasted like eating pure butter and sugar. Try...
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Reviewed on Apr. 4, 2007 by
Fay
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Fay
Apr. 4, 2007
This is some of the best tasting icing I have ever made but, in spite of that, I can only rate it with 3 stars. I was looking for a recipe for whipped cream frosting and happened upon this. In spite of the mixed reviews, I couldn't resist. The frosting is really fluffy and is not overpoweringly sweet at all. But I couldn't make it stop separating and I beat it with commercial-grade mixer for 25 min. Finally, I ended up allowing it to sit for an hour and then draining the liquid off (over a half cup) and beating it again. This time it fluffed right up and stayed that way. My family thought that it was wonderfully tasty and, in light of that, I will probably make it again. I would be afraid to frost a cake and take the cake to a function because it really does need to be refrigerated. Also, I had to double the recipe to have enough to ice a layer cake. (Admittedly, we like lots of frosting though).
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3 users found this review helpful
This is some of the best tasting icing I have ever made but, in spite of that, I can only rate...
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Reviewed on Nov. 22, 2005 by WYLENE
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WYLENE
Nov. 22, 2005
This was the best buttercream frosting I had ever tasted. I followed the advice of some of the other raters that suggested mixing the flour and milk before putting on the heat. I cooked it until it was starting to thicken (but not thick enough to form a ball, pourable thick). And instead of 1 cup of sugar I used 1 1/4. It turned out perfect and everyone loved it. It was so heavenly that it melted in your mouth. I would recommend this recipe and will definitely use it from now on when I want a buttercream frosting.
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3 users found this review helpful
This was the best buttercream frosting I had ever tasted. I followed the advice of some of...
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Reviewed on Aug. 27, 2003 by WILDMOUNTAINHARE
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WILDMOUNTAINHARE
Aug. 27, 2003
This was a disaster and a waste of ingredients. It separated, never formed a true frosting, and I had to throw it out and find another recipe. Don't waste your time and money with this one.
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3 users found this review helpful
This was a disaster and a waste of ingredients. It separated, never formed a true frosting,...
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Reviewed on May 23, 2003 by MERMAIDHAWAII
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MERMAIDHAWAII
May 23, 2003
No doubt, this concoction has a nice flavor. However, it was a disaster to work with!I followed the directions precisely and the ingredients seperated! I wound up with an oily liquid in the bottom of the bowl! I managed to scrape some "frosting" off the top and plop it onto some cupcakes, just because I couldn't bare to give up. I refridgerated the cupcakes with the blobs of goo and they turned out to be ugly and crusty. Don't waste your time and energy with this recipe.
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3 users found this review helpful
No doubt, this concoction has a nice flavor. However, it was a disaster to work with!I...
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