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Butter Cream Frosting I

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Recipe Summary Butter Cream Frosting I

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.

Ingredients | Goldilocks Bakery Cake Menu

½ cup butter, softened

⅛ teaspoon salt

4 cups confectioners' sugar

2 egg yolk, beaten

1 teaspoon vanilla extract

2 tablespoons milk

Directions

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.

If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Info | Goldilocks Bakery Cake Menu

prep: 30 mins total: 30 mins Servings: 8 Yield: 2 - 1/2 cups

TAG : Butter Cream Frosting I

Desserts, Frostings and Icings, Buttercream,