Please give me your favorite buttercream recipe for a birthday cake! Thank you!
GOLD / nectarine / 2514 posts
This is my go to
wonderful grape / 20684 posts
I roughly follow this one:
Though I needed less cream than it indicates. To me the best ones have a higher butter to powdered sugar ratio and plenty of vanilla. When I skimp on the butter I’m disappointed.
wonderful kiwi / 23622 posts
clementine / 832 posts
This one Is great!
blogger / kiwi / 515 posts
Skip the buttercream and go with this:
1 jar marshmallow cream
1 container cool whip
Mix them together and done. It is soooo good and easy to work with!
pineapple / 12813 posts
@Mrs. Cereal: can you frost a cake with this?
@Mrsbells: Yep! It’s super smooth and easy to work with!
@Mrs. Cereal: wow i will have to try that
@Mrsbells: Make sure the cool whip is not at all frozen or you will end up with lumps.
@Mrs. Cereal: thanks!
@Mrs. Cereal: do you need to refrigerate the cake with that? I have a whipped cream cream cheese frosting recipe that is so good but needs to be refrigerated and sometimes i don’t have the space in my fridge.
@Foodnerd81: It does need to be refrigerated. Thats the only downside.
nectarine / 2120 posts
@Mrs. Cereal: interesting!! Thanks!
@Jennibenni: yum! Sounds good. Do you use it for piping as well?
@snowjewelz: interesting! Egg white? I wonder what the purpose is?
@Foodnerd81: always more butter! Yum
@Sams Mom: so simple and sounds delicious.. thanks!
@CatchAFallingStar: actually, I tried the exact recipe @snowjewelz: posted- all merengue buttercrrams use an egg of some sort (whole egg, egg white...). And I was very surprised but I actually found the Swiss merengue buttercream to be TOO buttery. I didn’t know that could happen! But that recipe she linked to has an option for testing that just calls for a small amount, which is great to see if you really like it. It’s a lot less sweet than regular American buttercream- seems like people who don’t like frosting like this one, but since I was making a cake for a 5 year old, who loves frosting, I went with the straight up sugar and butter
@CatchAFallingStar: I’ve piped it before but actually I just made it this past weekend (added cocoa powder to make it chocolate) and slapped it on a cake with a spatula. It sets enough to not slide off but is still soft when you bite into it.
@CatchAFallingStar: @Foodnerd81: We def adjust it, but we LOVE this not to sweet option!! It’s our go-to!
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