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Rick's Special Buttercream Frosting

Reviewed: May 11, 2001

This recipe is similar to the SPECIAL BUTTERCREAM FROSTING RECIPE also submitted by Rick (slightly diff. recipe with cream) - This is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I also used real vanilla powder (less color than extract). With 6oz heavy cream instead of the milk, it becomes a terrificly rich, light and fluffy frosting that spreads beautifully. You could beat in slightly more sugar to part of the finished frosting if you want to use it to pipe roses (but don't use that much sugar to cover the whole cake).

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69 users found this review helpful

Special Buttercream Frosting

Reviewed: May 11, 2001

This really is a GREAT RECIPE however I STRONGLY recommend using half unsalted butter for half the shortening and only 5 cups sifted powdered sugar (otherwise it would be much too sweet). I also used real vanilla powder (less color than extract). With the heavy cream, it becomes a terrificly light, fluffy frosting that spreads beautifully. You could beat in slightly more sugar to part of the finished frosting if you want to use it to pipe roses (but don't use that much sugar to cover the whole cake).

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131 users found this review helpful

Rolled Fondant

Reviewed: May 7, 2001

The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.

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653 users found this review helpful

Fondant Frosting

Reviewed: May 7, 2001

Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

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56 users found this review helpful

Marzipan

Reviewed: May 7, 2001

It isn't necessary to eat frostings with raw eggs anymore. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

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53 users found this review helpful