Creamy Buttercream Frosting Recipe - Allrecipes.com
Creamy Buttercream Frosting Recipe

Creamy Buttercream Frosting

Recipe by  

"The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet."

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Ingredients Edit and Save

Original recipe makes 2 layer cake Change Servings
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Directions

  1. 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.
  2. While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
  3. 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.
  4. Thickly frosts top and sides of two 9 inch cakes.
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2003

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.

 
Most Helpful Critical Review
May 21, 2008

Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really well, I also added some vanilla essence to give it some flavour.

 

74 Ratings

Nov 05, 2007

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!

 
Oct 13, 2003

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 more sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent!

 
Oct 13, 2003

This is the best frosting I have ever tasted. I added a teaspoon of vanilla and an extra 1/2 cup of powdered sugar. Great on Chocolate cake!

 
Oct 13, 2003

I TRIED THIS BECAUSE I WAS DESPERATE FOR A FROSTING THAT ISN'T TOO SWEET. I WOULD HAVE TO AGREE THAT THE TEXTURE IS MARVELOUS, BUT IT DOES TASTE MORE LIKE BUTTER THAN FROSTING. SUGGESTION: MAKE WITH UNSALTED BUTTER ONLY. WOULD THE SAME RECIPE WORK, CHANGING THE RATION OF BUTTER TO CREAM--LESS BUTTER, MORE CREAM?

 
Mar 01, 2005

I love this recipe. It's almost like very thick whipped cream. You absolutely must use unsalted butter, though. Otherwise it will taste like whipped butter, as many others have said.

 
Jan 05, 2010

This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar, no more than half a cup, to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet, so to tone down the sweetness, I slowly added pinches of salt to the frosting, a baker's secret. Be very careful not to add too much salt!

 

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Nutrition

  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 38 g
  • 59%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 226 mg
  • 9%

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

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