Reviewed: Apr. 4, 2011

More detailed directions. Whisk egg whites, then add sugar & stir thoroughly. Place in double boiler (metal bowl didn't work so I put a smaller saucepan into a bigger one). Stir constantly until temp reaches 160 degrees. Pour into mixing bowl. Whip to soft peak stage. Allow bowl to COOL! Add chunks of butter (1/2 - 1 tablespoon sized pieces). Mix until texture is smooth. No soup. Great taste. This will become your go-to frosting. The recipe amount made plenty for a 9 inch 2 layer cake. I saved the rest & am eating it a teaspoon at a time. It's that yummy!

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Mar. 19, 2011

VERY GOOD! I've been looking for a buttercream that isn't loaded with shortening and confectioners sugar. I'm wondering how it will store.

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Reviewer:

Shannon

Reviewed: Mar. 11, 2011

I have been looking for a beautiful buttercream icing for a long time. This is definitely the one. I followed the directions exactly with the exception of heating the whites and sugar to 160F. I would not recommend reducing the butter. I made lemon cupcakes and topped with this icing and lemon sauce. My 7 year old gave me 15 Stars!!

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Reviewer:

Cynthia

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 11, 2011

this recipe is excellent. its simple and easy. instead of 3 cups of butter i used only 2 cups and it stayed nice and fluffy.

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Reviewer:

chef21

Reviewed: Feb. 8, 2011

It took me 2 tries to get this one right. The first time I didn't heat the eggs long enough--- second time I made sure ALL the sugar was dissolved. Turned out light and silky, but a bit too buttery. Overall pretty good

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Reviewer:

KMW

Reviewed: Jan. 24, 2011

So smooth and creamy and delicious! Not too sweet. Perfect consistency and I love how bright white it is. I'll never use another frosting recipe ever!

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Reviewed: Jan. 16, 2011

This recipe is amazing! It gave me the fluffy topped-up cupcake icing I was looking for. I used my Kitchenaid to mix everything - waiting until the melted sugar and egg white mixture was warm (just above room temp) before mixing. The icing started to look greasy and fall once I got to the half way point of adding butter, just like they said, but I just kept the machine mixing and it eventually came back. Anyhoo - I went with 2 cups of butter instead of 3 and it turned out great. I even used low fat butter (50 ml of sodium) since I could not find unsalted and it turned out perfectly, however I could taste the salt a little. I believe you do really need to find unsalted butter, full fat butter to get the maximum benefit from this recipe. I also think you need to be prepared to doing a lot of mixing! I will return to using the recipe again and again - thanks so much for sharing!

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Reviewer:

Paper Pixie

Reviewed: Dec. 15, 2010

A few days ago, I made a similar recipe which used a higher egg to sugar ratio and found this recipe with someone's review that said to beat on high until it turns. Well it came out like magic! It was a little buttery so I decided to try this recipe with more sugar and less egg. I have been beating on high for about 20 minutes now and all I have is white runny goo. I guess I'll just keep adding powdered sugar until it gets thick enough... :(

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Reviewer:

stacybean

Reviewed: Dec. 12, 2010

Amazing! I put off making meringue-based buttercream because I thought it would be way too difficult and way too time consuming. This recipe is stunning and so easy! With the end result being light and creamy and a joy to taste! I have made the "American" buttercream for decades and everyone has complimented me on it...wait 'till they taste THIS! Wow! Thanks for making this traditionally labor intensive process accessible to everyone!!! I will continue to make this for special occasions and to the absolute delight of my family and friends.

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Reviewer:

Carolyn

Reviewed: Nov. 14, 2010

I am not a huge fan of buttercream but with little kids I will be making it for years to come so I can decorate their birthday cakes. This recipe is very very buttery tasting. I've made it twice so far and the first time I had temperature problems which temporarily screwed up the texture. The second time it worked great for decorating. Still I have a hard time eating what tastes like solid butter. Maybe I'll try adding more flavoring next time. Words of wisdom: 1.WHIP EGGS WHITE 10 MINTUES!! 2. DON"T USE SALTED BUTTER. 3. YOU CAN CUT RECIPE IN HALF FOR A NORMAL LAYER CAKE.

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