Recipe by Dee Akeson
"The secret of this light frosting is to mix it with a mixer for the recommended time at high speed. This incorporates air to make it light. 1-1/2 cups frosting is enough to frost the top of one 9 inch cake."
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At first I saw some complaints about the frosting being runny...afterwards, I noticed that those who had problems w/ the frosting were "newbies" - key point and that's simply you need to make sure that your utensils and bowls are thoroughly clean and grease free -in otherwords don't use a plastic mixing bowl! Remember this recipe uses an egg white and it will not set up properly if your utensils/mixing bowl has any trace of grease/fat in it.
Well, I'm certainly no "newbie," but I did have trouble with this frosting setting up. I had to make a number of corrections, including adding meringue powder, to make it right. I do have a favorite, no-fail buttercream with egg whites that works beautifully every time, so I guess I'll stick with what works for me.
I used almond extract instead of vanilla, I sifted the powdered sugar and I omitted the water because I didn't need it. I beat it on high for about 5 minutes using the whisk attachment on my mixer. I found that the egg white gave it a nice fluffy texture without compromising the buttercream taste. It came out fantastic! I will definitely make this again!! (:
This is a wonderful and easy buttercream frosting recipe. The longer you beat it the fluffier it will be. It sets up nicely when refrigerated, it would be perfect to use for decorating cakes after it has been refrigerated for a short while. I increased the vanilla to 1 tsp, and omitted adding any water. As with most frostings, it is rich but very delicious. Double the recipe for a full size cake.
I'm not sure I would call this a buttercream at all considering the tiny amount of butter. It's quite sweet also, toothache sweet. And am I the only one here who has problems with uncooked egg whites? I did try it since I had access to local eggs, but I won't be trying it again. It's just not good enough to repeat.
This was the worst frosting ever. It wasn't fluffy, it was creamy and runny. I let it mix on high forever, and nothing happened. It's not thick enough at all. I think I may have to add some flour and see if that will save it. I guess I'll stick to my regular buttercream frosting I usually use.
It was rather good.
Great icing, very easy to make! Followed directions exactly and it set up perfectly. I made the icing in my Kitchenaid stand mixer with whisk attachment. I think making it in a metal or glass bowl instead of plastic probably makes a lot of difference.
* Percent Daily Values are based on a 2,000 calorie diet.
Fluffy Buttercream Frosting
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 31
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