Recipe by Carol
"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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egg yolk, beaten
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 creamy and fluffy and I beat it on high for at least 3 mins. (I also used whipping/heavy cream instead of milk.) Try this! Excellent on dark chocolate cake.
It was good. I didn't have to add milk. It didn't frost that well, the icing slid off.
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 that case egg whites could easily be substituted with an equally good result.
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 turned out great!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Cream Frosting I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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