Fluffy Buttercream Frosting Recipe - Allrecipes.com
Fluffy Buttercream Frosting Recipe

Fluffy Buttercream Frosting

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 -1/2 cups Change Servings
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Directions

  1. Combine all ingredients in bowl. Beat at low speed to mix. Beat at high speed until smooth and fluffy, approximately 5-10 minutes. If too stiff, beat in a few drops of water.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2008

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.

 
Most Helpful Critical Review
Jun 17, 2009

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.

 

70 Ratings

Nov 30, 2007

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!! (:

 
Mar 24, 2010

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.

 
Oct 16, 2010

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.

 
May 21, 2007

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.

 
Jan 18, 2004

It was rather good.

 
Jan 20, 2010

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.

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 30 mg
  • 1%

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

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