How to Make Buttercream Frosting
Basic Buttercream Recipes:
Buttercream is the richest and tastiest frosting. The basic buttercream recipe that tops many birthday cakes is an uncooked whipped mixture of confectioners’ sugar, milk, butter, and vanilla. Food coloring and other flavors such as cocoa powder, extracts, and spices are often added.
Butter Brown Frosting
Apricot Yogurt Frosting
Cream Cheese Frosting
Orange Buttercream Frosting
Sour Cream Frosting
Quick Fudge Frosting
Creamy Lemon Frosting
Chocolate Almond Frosting
Yogurt Pound Cake with Apricot Yogurt Frosting
Delightful Devil’s Food Drop Cookies with Mocha Frosting
Double Caramel Cake with Caramel Frosting
Carrot Layer Cake with Orange Buttercream Frosting.
The classic cooked meringue-based method contains water, butter, cream of tartar, granulated sugar syrup, and beaten egg whites or yolks. The eggs give this type of frosting fluffy, billowy peaks. Because of concerns about bacteria in raw eggs, a buttercream frosting with eggs should have eggs heated in a double boiler to 140-160 degrees. Alternatively, use egg white powder.
Meringue-Based Buttercream Recipes:
Try our Chocolate Layer Cake with Chocolate Meringue Buttercream. For an alternative frosting, made without butter or eggs, try Chocolate Sour Cream Frosting.
- When working with a cooked frosting containing a sugar syrup, add the sugar syrup slowly to eggs so as to heat the eggs gradually and not scramble them.
- Some cooked buttercream frostings do not use eggs. They are made instead with confectioners’ sugar, butter, water and flavoring. Flavors can be added: melted chocolate for a chocolate buttercream frosting, orange juice for an orange buttercream.
- You can make a buttercream frosting ahead of time and keep it in the refrigerator. To soften, let stand at room temperature. When frosting softens, beat with an electric mixer.