This Buttercream Recipe Is So Good It's Hard To Resist Licking The Bowl
In every delicious cake, the frosting is the true hero, whether it’s a fancy three-layered wedding cake or petite red velvet cupcake. No matter how moist and sweet the batter may be, without the proper flavor of your frosting, the cake will not survive against other sweet competitors.
Here is a way to knock them all out with this special frosting recipe! Light, fluffy and of course sweet, this is totally different from any frostings you have ever dealt with!
Whipped Vanilla Buttercream is absolutely delicious!
It is compacted in a perfectly well balanced sweetness so that it’s just the RIGHT amount: not bland or sweetness overload with foreshadowing cavities.
Absolutely easy to make with a help of a mixer. And what’s more beneficial is if you make more than enough, you get to store it in the refrigerator for up to 2 weeks!
To Find Out How To Make This Simple & Enjoyable Cupcake Or Cake Topper-Treat Please Go To Page (2)…
Thank you. Wouldn’t open directions for me.
Does anyone know, can buttercream icing be made sugar-free? As a diabetic, in a largely diabetic family, I would LOVE to be able to make this sugarless!
Love buttercream frosting
Love it
You buy it. Look on Amazon or stores that sell baking supplies.
Thank you Joan
You should not use milk or cream,you could poison someone if not refrigerated you get the same results using water. It is safer.
How sweet is this?
I use half Crisco, half butter.
Frisco Barnett
Adrianne Na-Na Clay Shaquan Baker Hameed Turner
April Chabries
Never, ever heard of baking powder! Will have to try it sometime.
I use 2 cups shortening
8 cups powdered sugar
1/2 tsp salt
2 tsp vanilla extract
And 6-8 oz heavy whipping cream. It’s delicious.
For those that have tried the above recipe, how different is it than one with shortening
I Always make my own…
Elizabeth Diane Welch Hudson
Sherry Long
Kylie Jordan, what have I been saying?!
I make it to good
.
i make all my frostings at home.
Love this frosting,Coleen Goodrich! But I also use all butter instead of shortening. Soo good!
What a crock of bs!!
This is the one I always use just all vanilla
Felicia Lopez
Tasha Patrick Carpenter I didn’t realize you can buy”real vanilla” in clear. Where can you buy it? I’ve looked everywhere for clear real vanilla.
A fun way to kick this up. Use butter flavor Crisco and butter 1/2 cup each. And use 1 whole scraped vanilla bean. Much smoother vanilla flavor. And the telltale vanilla bean bits really dress things up without trying.
Fresh is best and in the time while the cake is baking and cooking you can make homemade frosting!!!!
Kimmah Burt
Are you sure about the amount of Powdered Sugar? My box says 1 lb which is 16 ounces and measures out to 4 cups. Therefore, shouldn’t 32 ounces as listed in the recipe be 8 cups?
Might have to make this today with no school!!!!!!!! Go me!
I have NEVER used canned icing, I’ve always made it myself.
I think the same recipe is in Betty Crocker’s Cookbook…
Cheryl Wallace Newman just about any grocery store carriers clear REAL vanilla….I live in Tulsa, OK and Reasor’s and Wal-Mart (gag) carry it.
We also have a Watkins store here that carriers it.
Lets try this.
I need a good recipe for white cake. I make my frosting like most everyone here but add powdered meringue .
True once their gone,there no time for regrets.
Is there a way to make buttercream frosting without the tons of confectioner’s sugar? I am diabetic & my hubby needs to lose weight.
what is emulsion? where can you get it?
Thank you, Coleen!
I really hate the format this recipe is presented in, frantic and unfriendly. I want a recipe that I can print and save as a pdf in my files for when I need it.
Been using this for my wedding cakes filling and outside of the frosting, but in the Texas Summer, you have to keep this cake in the air conditioned building. If the wedding is outdoors, you have to make a Vegan Frosting which does not use butter but Crisco instead and not milk but water.
Basic buttercream recipe. Nothing new here. Move along.
Leah Clark Leach
This receipt wouldn,y open for me.Could some one tell me please.
Nicholas Teta why do you like this? You baking cakes now?
You need hi-ratio shortening, super fine icing sugar, they help too.
very good my kind of frosting
Swiss buttercream or Italian buttercream doesn’t have nearly as much sugar as this American buttercream