Recipe by mom2frankandy
"The success of this frosting is in the technique, not the ingredients. It's so creamy and not too sweet."
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heavy whipping cream
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 work!
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: MAKE WITH UNSALTED BUTTER ONLY. WOULD THE SAME RECIPE WORK, CHANGING THE RATION OF BUTTER TO CREAM--LESS BUTTER, MORE CREAM?
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.
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 little more sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent!
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 well, I also added some vanilla essence to give it some flavour.
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 a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar, no more than half a cup, to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet, so to tone down the sweetness, I slowly added pinches of salt to the frosting, a baker's secret. Be very careful not to add too much salt!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Buttercream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 342
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