Please give me your favorite buttercream recipe for a birthday cake! Thank you!
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This is my go to
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I roughly follow this one:
https://www.wineandglue.com/the-best-vanilla-buttercream-frosting/
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. -
Skip the buttercream and go with this:
1 jar marshmallow cream
1 container cool whipMix them together and done. It is soooo good and easy to work with!
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@Mrs. Cereal: can you frost a cake with this?
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@Mrsbells: Yep! It’s super smooth and easy to work with!
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@Mrs. Cereal: wow i will have to try that
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@Mrsbells: Make sure the cool whip is not at all frozen or you will end up with lumps.
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@Mrs. Cereal: thanks!
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@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.
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@Foodnerd81: It does need to be refrigerated. Thats the only downside.
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@Mrs. Cereal: interesting!! Thanks!
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@Jennibenni: yum! Sounds good. Do you use it for piping as well?
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@snowjewelz: interesting! Egg white? I wonder what the purpose is?
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@Foodnerd81: always more butter! Yum
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@Sams Mom: so simple and sounds delicious.. thanks!
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@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
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@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.
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@CatchAFallingStar: @Foodnerd81: We def adjust it, but we LOVE this not to sweet option!! It’s our go-to!
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