Creamy Buttercream Frosting

Creamy Buttercream Frosting

74
mom2frankandy 0

"The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet."
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Ingredients

servings 380 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 38 g
  • 59%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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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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Directions

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  1. In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes.
  2. While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
  3. Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.
  4. Thickly frosts top and sides of two 9 inch cakes.

Reviews

74
  1. 77 Ratings

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Most helpful positive review

This is the same recipe I have, but she's right--it's all in the technique! I whipped it the full 10 minutes and it made a world of difference! Give it a try, it's well worth the extra time.

Most helpful critical review

Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really wel...

This is the same recipe I have, but she's right--it's all in the technique! I whipped it the full 10 minutes and it made a world of difference! Give it a try, it's well worth the extra time.

As a cake designer and baker I found this recipe to be one I will use over and over again! I have tested many and this tastes and looks like an authentic Italian buttercream...but with less wor...

I have been using this recipe for a little while now on all my cakes. My family loves the taste. I dislike shortening based frostings. The fact that I can control the sugar is nice. I use a litt...

This is the best frosting I have ever tasted. I added a teaspoon of vanilla and an extra 1/2 cup of powdered sugar. Great on Chocolate cake!

Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really wel...

I TRIED THIS BECAUSE I WAS DESPERATE FOR A FROSTING THAT ISN'T TOO SWEET. I WOULD HAVE TO AGREE THAT THE TEXTURE IS MARVELOUS, BUT IT DOES TASTE MORE LIKE BUTTER THAN FROSTING. SUGGESTION: MA...

I love this recipe. It's almost like very thick whipped cream. You absolutely must use unsalted butter, though. Otherwise it will taste like whipped butter, as many others have said.

This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds...

I had to add a LOT more sugar to this recipe. It was too buttery to spread on my cake. I ended up adding one bar of hot melted giradelli bittersweet chocolate and it came out great, but I felt l...