Butter Cream Frosting Recipe

by Catherine

I have seen your recipes for buttercream frosting but my butter cream frosting recipe contains cream which seems to make it a little lighter and fluffier.

The recipe makes enough frosting for about 36 cupcakes.

4oz (125g) butter
4 cups confectioners (icing) sugar, sifted
pinch of salt
1 tspn vanilla extract
2 tblspns light cream

Cream butter with an electric mixer until light and fluffy.

Gradually add half the confectioners sugar, beating well after each addition.

Blend in the egg, salt and vanilla extract.

Gently add remaining sugar alternately with the cream, beating until smooth after each addition.

Chocolate: Add 2oz (60g) melted chocolate with the first addition of sugar and increase the cream to approx 4 tablespoons.

Citrus: In place of cream add 2 tblspns of orange or lemon juice and replace vanilla extract with grated orange or lemon rind.

Mocha: Add 1 tblspn instant coffee powder to the egg and combine before adding to the butter mixture.

I hope you enjoy the frosting.

Hi Catherine

Thanks so much for sending in your butter cream frosting recipe.

It is definitely quite different to the usual buttercream because of the addition of both an egg and cream. I can imagine it would be much fluffier and lighter.

Thanks again for sharing your recipe.


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