Butter Cream Frosting I Recipe - Allrecipes.com
Butter Cream Frosting I Recipe
  • READY IN 30 mins

Butter Cream Frosting I

Recipe by  

"This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

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Ingredients Edit and Save

Original recipe makes 2 - 1/2 cups Change Servings
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  • PREP

    30 mins
  • READY IN

    30 mins

Directions

  1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
  2. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2005

This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake.

 
Most Helpful Critical Review
Jan 20, 2003

It was good. I didn't have to add milk. It didn't frost that well, the icing slid off.

 
Dec 14, 2008

Smooth and velvety frosting, made extra rich and creamy from the egg yolk and lengthy mixing time. My only caution is that if you need a pure white frosting this may not be to your liking--in that case egg whites could easily be substituted with an equally good result.

 
May 28, 2004

This is to DIE for--It really does taste like bakery cake frosting. I ate it right out of the bowl and some didn't even make it to the cake! :)

 
Feb 06, 2007

Good tasting very much like the bakeres. I just don't like the two raw egg yolks in it.

 
Jan 28, 2004

This frosting was the absolute best I have ever used. I make and decorate a lot of birthday cakes and the consistency was perfect for the types of designs I make. Loved the taste too!

 
Jan 07, 2008

This is a thick creamy frosting. I beat mine on high for 3 min to make it a bit fluffier. For a rich chocolate version of this frosting I substituted 1/4 cup of sugar for cocoa powder. It turned out great!

 
Feb 07, 2011

This was so good! Really creamy, and lots of flavor. I used it on plain white cupcakes, and they were delicious. I could have eaten it by the spoon!

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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