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Butter Cream Frosting I

"This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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30 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 8 servings (2 - 1/2 cups)


  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
  2. Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

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Read all reviews 137
  1. 171 Ratings

Most helpful positive review

This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was ...

Most helpful critical review

It was good. I didn't have to add milk. It didn't frost that well, the icing slid off.

Most helpful
Most positive
Least positive

This frosting is AWESOME. It is rich and creamy and very tasty. I might suggest that people had problems with it being runny etc. because they did not beat it long enough in the mixer. Mine was ...

Smooth and velvety frosting, made extra rich and creamy from the egg yolk and lengthy mixing time. My only caution is that if you need a pure white frosting this may not be to your liking--in th...

This is to DIE for--It really does taste like bakery cake frosting. I ate it right out of the bowl and some didn't even make it to the cake! :)

Good tasting very much like the bakeres. I just don't like the two raw egg yolks in it.

This is a thick creamy frosting. I beat mine on high for 3 min to make it a bit fluffier. For a rich chocolate version of this frosting I substituted 1/4 cup of sugar for cocoa powder. It turne...

This frosting was the absolute best I have ever used. I make and decorate a lot of birthday cakes and the consistency was perfect for the types of designs I make. Loved the taste too!

This was so good! Really creamy, and lots of flavor. I used it on plain white cupcakes, and they were delicious. I could have eaten it by the spoon!

This was a very good recipe. I frosted a white cake with it and everyone loved the frosting. I tinted it green for St. Patrick's Day. I was wondering though if the frosting needed to be refrig...

Very good frosting, my only issue is that the yolks make it a yellowish color when finished, not a pretty white like a real butter cream. The taste and texture are wonderful however. I might t...